CN106190694A - A kind of preparation method of Dendrobium officinale alcohol - Google Patents
A kind of preparation method of Dendrobium officinale alcohol Download PDFInfo
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- CN106190694A CN106190694A CN201610554348.4A CN201610554348A CN106190694A CN 106190694 A CN106190694 A CN 106190694A CN 201610554348 A CN201610554348 A CN 201610554348A CN 106190694 A CN106190694 A CN 106190694A
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- fermentation
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- herba dendrobii
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- dendrobium
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 9
- 241001076416 Dendrobium tosaense Species 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 241001523681 Dendrobium Species 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 24
- 241000193749 Bacillus coagulans Species 0.000 claims abstract description 13
- 229940054340 bacillus coagulans Drugs 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000006227 byproduct Substances 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 240000000599 Lentinula edodes Species 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 240000006240 Linum usitatissimum Species 0.000 claims description 5
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 5
- 229920001100 Polydextrose Polymers 0.000 claims description 5
- 235000004426 flaxseed Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000001259 polydextrose Substances 0.000 claims description 5
- 235000013856 polydextrose Nutrition 0.000 claims description 5
- 229940035035 polydextrose Drugs 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 150000005846 sugar alcohols Chemical class 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 238000010327 methods by industry Methods 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000007921 spray Substances 0.000 abstract description 2
- 210000004243 sweat Anatomy 0.000 abstract 2
- 230000000694 effects Effects 0.000 description 7
- 230000000968 intestinal effect Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000192125 Firmicutes Species 0.000 description 2
- 102000002262 Thromboplastin Human genes 0.000 description 2
- 108010000499 Thromboplastin Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- LOHQECMUTAPWAC-UHFFFAOYSA-N coagulin Natural products C1C(C)=C(CO)C(=O)OC1C1(C)C(C2(C)CCC3C4(C(=O)CC=CC4=CCC43)C)(O)CCC24O1 LOHQECMUTAPWAC-UHFFFAOYSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- QWUWMCYKGHVNAV-UHFFFAOYSA-N 1,2-dihydrostilbene Chemical group C=1C=CC=CC=1CCC1=CC=CC=C1 QWUWMCYKGHVNAV-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QSNCUGULHPBRGR-UHFFFAOYSA-N Dendramine Natural products CC12C3(O)CCC2CN(C)C1C1C(C(C)C)C3C(=O)O1 QSNCUGULHPBRGR-UHFFFAOYSA-N 0.000 description 1
- RYAHJFGVOCZDEI-UFFNCVEVSA-N Dendrobine Chemical compound C([C@H]1CC[C@@H]2[C@@]31C)N(C)[C@@H]3[C@H]1[C@@H](C(C)C)[C@@H]2C(=O)O1 RYAHJFGVOCZDEI-UFFNCVEVSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- RYAHJFGVOCZDEI-CZKZLRAZSA-N dendrobine Natural products O=C1O[C@@H]2[C@H](C(C)C)[C@H]1[C@H]1[C@@]3(C)[C@@H]2N(C)C[C@H]3CC1 RYAHJFGVOCZDEI-CZKZLRAZSA-N 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 238000002649 immunization Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
Abstract
The invention discloses the preparation method of a kind of Dendrobium officinale alcohol.Present invention employs Bacillus coagulans and yeast mixed fermentation, wherein Bacillus coagulans is aerobic antibacterial, sweat consumes oxygen and can suppress going mouldy of Herba Dendrobii and cancerating of flavor substance, experiments verify that antioxidant has good stability at sweat and storage, be conducive to original nutritional labeling to retain, fermentation system has C source and the N source of abundance；The dendrobium wine alcoholic strength 6～8%vol that the present invention prepares, taste coordination, color and luster is good, local flavor is good, has the feature such as abundant nutrition and health care, and operating process is simpler, it is difficult to contaminate miscellaneous bacteria, only short by one time fermentation and fermentation period, and also fermentation byproduct can serve as the raw material of stuffing material or is spray dried to dendrobe powder, the product nutrient component damages drawn is few, process engineering is difficult to go mouldy, quality better, mouthfeel is good, reach good comprehensive utilization, suitably produce in batches in factory.
Description
Technical field
The present invention relates to food processing field, specifically, relate to the preparation method of a kind of Dendrobium officinale alcohol.
Background technology
The main composition of Herba Dendrobii is dendrobium polysaccharide, dendrobine, dendrophnol, dendramine, and total amino acids is the most special
Luxuriant and rich with fragrance class, bibenzyl anticancer component.Wherein dendrobium polysaccharide content is the highest, can improve human body immunity, memory reinforcing；The most extensive
Complex matter, antioxidation, defying age, promote gastric secretion and aid digestion, particularly dendrobium polysaccharide can significantly improve patient's leukocyte
Quantity, has tumor cell and well suppresses effect.
In recent years, health care and the medical value of Herba Dendrobii are widely recognized, in April, 2016 country to defend planning commission the most public
The Herba Dendrobii suggestion letter as new raw-food material solicited by cloth, and the market demand of Herba Dendrobii quickly increases, and Herba Dendrobii is applied
Also getting more and more in health product, health promoting wine is then one of main product, but typically all uses the most brewed making, and health care is made
With inconspicuous, mouthfeel is the best, is often accompanied by top or situation uncomfortable after drinking after drink.
Bacillus coagulans is gram positive bacteria, belongs to Firmicutes, aerobic, can produce spore and Pfansteihl, is in recent years
The up-and-coming youngster of field of probiotic bacteria.It has huge enzyme system, can produce protease, lipase, amylase and xylan
The enzymes such as enzyme, to promote own growth, produce the antibiotic substance such as coagulin simultaneously and suppress the growth of other harmful bacterias.Condense spore bar
Bacterium has improves the physiological function such as gastrointestinal tract microenvironment, enhancing Intestinal Mucosal Immunization ability, and it is except having all of lactic acid bacteria
Outside feature, also there is all of uniqueness of bacillus cereus such as strong stress resistance, high temperature resistant, acidproof, easy storage, therefore can pass through
The dual critical point of gastric acid and digestive enzyme enters intestinal and " settles down ", plays the effect of regulating intestinal canal flora.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of utilization Bacillus coagulans and yeast enter
Row mixed fermentation, taste coordination, color and luster is good, and local flavor is good, has the preparation side of the nutritious Dendrobium officinale alcohol with health care
Method.
To achieve these goals, the present invention adopts the following technical scheme that
The preparation method of a kind of Dendrobium officinale alcohol, comprises the steps:
A selects materials: choosing Herba Dendrobii of good quality, fresh is raw material, cleans, is cut into segment；
B burn: the Herba Dendrobii burn 1 ~ 2min that will cut, mixes with water, and material water weight ratio is 1:1 ~ 1:4；
The proportioning of c leaven and activation:
The weight proportion of c1 leaven: 1 ~ 2 part of Bacillus coagulans powder, yeast mycopowder 8 ~ 12 parts, 2 ~ 3 parts of sodium chloride, glucose
10 ~ 15 parts, inulin 1 ~ 2 part, polydextrose 3 ~ 5 parts, Lentinus Edodes extract 2 ~ 3 parts；
The activation of c2 strain: the leaven the prepared sterilized normal saline of input is carried out activation 15-30 minute, to promote bacterium
The vigor planted；
D inoculates: be 0.5% ~ 2% to be inoculated in material liquid the most activated good leaven by inoculum concentration, shakes up, allows strain with former
Material is sufficiently mixed；
E sugaring: needed for the sugariness of dendrobium wine and mouthfeel, adds appropriate white sugar, and regulation pol is to 18% ~ 25%；
F ferments: put into constant temperature biochemical cultivation case carry out fermentation culture, fermentation temperature 26～30 by inoculating deployed dendrobium wine
DEG C, fermentation time 5d～10d；
G extracts separation: can obtain different products by following two mode；
G1 takes out the dendrobium wine fermented, and by plate-and-frame filtration, then through membrane filtration (below 0.2 μm), i.e. obtains clear
Dendrobium wine；
Or
G2 takes out the dendrobium wine fermented, and by plate-and-frame filtration, then by cold chain transportation, i.e. obtains containing viable bacteria, has good battalion
Support the dendrobium wine of health-care effect；
H Herba Dendrobii slag for comprehensive utilizes: by following processing mode, available different product；
H1 is prepared as Herba Dendrobii stuffing material: take out the fermentation byproduct filtered, and adjusts by adding the eucolloids such as linseed meal
Joining, formula is: 100 parts of fruit jam mud, linseed meal 10 parts, edible oil 10 parts, sugar alcohol 3 parts, and stabilizer 1 part i.e. can be made into fermentation
Herba Dendrobii stuffing material；
Or
H2 is prepared as dendrobe powder: select maltodextrin as dryingaid, soluble solid and maltodextrin in allotment Herba Dendrobii beans
Ratio be 4:6, the parameter of adjustable spraying exsiccator: inlet temperature: 175 DEG C, leaving air temp: 50 DEG C, inlet amount: 1200mL/
H, input concentration: 25%, i.e. can be made into dendrobe powder.
Compared with prior art, there is advantages that
Present invention employs Bacillus coagulans and yeast mixed fermentation, wherein Bacillus coagulans is aerobic antibacterial, sends out
Consume oxygen during ferment and can suppress going mouldy of Herba Dendrobii and cancerating of flavor substance, experiments verify that antioxidant was fermenting
Journey and storage have good stability, and the most original nutritional labeling retains, and have C source and the N of abundance in fermentation system
Source, separately with the addition of appropriate inulin, polydextrose and Lentinus Edodes extract in leaven, can reach good actication of culture effect
Really, the growth of suitable Bacillus coagulans and fermentation, produce more Pfansteihl and antibiotic substance.Pfansteihl can make the present invention's
Tart flavour is more natural, and the increase of the antibiotic substance such as the reduction of pH value simultaneously and coagulin can suppress the growth of other harmful bacterias, is beneficial to
The quality of dendrobium wine and stability, can be greatly prolonged the shelf-life of dendrobium wine, and it is red that acid environment contributes in dissolution Herba Dendrobii
Pigment and good stability, make wine body present pale red.Bacillus coagulans itself has a regulating intestinal canal colony balance effect, and two
After planting strain mixed fermentation, the nutrient composition content such as vitamin C, beta-carotene all has increase, enhances the nutriture value of dendrobium wine
Value, the beneficially absorption of human body.Additionally, Bacillus coagulans fermentation produces acid, the alcohol that can produce with yeast fermentation
Generate Ester, the beneficially formation of special flavor material.The dendrobium wine alcoholic strength 6～8%vol that the present invention prepares, mouth
Taste is coordinated, and color and luster is good, and local flavor is good, has the feature such as abundant nutrition and health care, and operating process is relatively simple, is difficult to contaminate miscellaneous bacteria,
Only short by one time fermentation and fermentation period, and fermentation byproduct can serve as the raw material of stuffing material or is spray dried to dendrobe powder,
The product nutrient component damages drawn is few, is difficult to go mouldy in process engineering, quality better, and mouthfeel is good, reaches good comprehensive utilization
With, suitably produce in batches in factory.Therefore, this need not of the present invention is added acidic flavoring agent, antibacterial, is had raising immunity etc.
The preparation method that the natural dendrobium wine of health-care effect and by-product also can comprehensively utilize, has good market prospect.
Detailed description of the invention
Below in conjunction with two embodiments, the present invention is described in further details, but the present invention is not limited to following enforcement
Example.
Embodiment 1:
A selects materials: choosing Herba Dendrobii of good quality, fresh is raw material, cleans, is cut into segment；
B burn: the Herba Dendrobii burn 1 ~ 2min that will cut, mixes (material water weight ratio is 1:1 ~ 1:4) with water;
The proportioning of c leaven and activation:
The proportioning of c1 leaven: 2 parts of Bacillus coagulans powder, yeast mycopowder 8 parts, 3 parts of sodium chloride, glucose 10 parts, inulin 1
Part, polydextrose 3 parts, Lentinus Edodes extract 2 parts；
The activation of c2 strain: carry out activating 15 minutes, the leaven the prepared sterilized normal saline of input to promote strain
Vigor；
D inoculates: be 0.5% to be inoculated in material liquid the most activated good leaven by inoculum concentration, shakes up, and allows strain and raw material
It is sufficiently mixed；
E sugaring: needed for the sugariness of dendrobium wine and mouthfeel, adds white sugar, and regulation pol is to 18%；
F ferments: put into constant temperature biochemical cultivation case carry out fermentation culture by inoculating deployed dendrobium wine, fermentation temperature 26 DEG C,
Fermentation time 8d；
G extracts separation: take out the dendrobium wine fermented, and by plate-and-frame filtration, then by cold chain transportation, i.e. obtains containing viable bacteria, tool
There is the dendrobium wine of good nutrition health-care effect；
H is prepared as Herba Dendrobii stuffing material: take out the fermentation byproduct filtered, and adjusts by adding the eucolloids such as linseed meal
Joining, formulation weight is: 100 parts of fruit jam mud, linseed meal 10 parts, edible oil 10 parts, sugar alcohol 3 parts, and stabilizer 1 part i.e. can be made into
Fermentation Herba Dendrobii stuffing material.
Embodiment 2:
Dendrobium officinale alcohol of the present invention is through the following steps that prepared:
A selects materials: choosing Herba Dendrobii of good quality, fresh is raw material, cleans, is cut into segment；
B burn: the Herba Dendrobii burn 1 ~ 2min that will cut, mixes (material water weight ratio is 1:1 ~ 1:4) with water;
The proportioning of c leaven and activation:
The weight proportion of c1 leaven: 2 parts of Bacillus coagulans powder, yeast mycopowder 10 parts, 3 parts of sodium chloride, glucose 15 parts, chrysanthemum
2 parts of powder, polydextrose 5 parts, Lentinus Edodes extract 3 parts；
The activation of c2 strain: carry out activating 15 minutes, the leaven the prepared sterilized normal saline of input to promote strain
Vigor；
D inoculates: be 1% to be inoculated in material liquid the most activated good leaven by inoculum concentration, shakes up, allows strain fill with raw material
Divide mixing；
E sugaring: needed for the sugariness of dendrobium wine and mouthfeel, adds white sugar, and regulation pol is to 20%；
F ferments: put into constant temperature biochemical cultivation case carry out fermentation culture by inoculating deployed dendrobium wine, fermentation temperature 28 DEG C,
Fermentation time 10d；
G extracts separation: takes out the dendrobium wine fermented, by plate-and-frame filtration, then through membrane filtration (below 0.2 μm), i.e. obtains
The dendrobium wine of clear；
H selects maltodextrin as dryingaid, and in allotment Herba Dendrobii beans, soluble solid is 4 with the part by weight of maltodextrin:
6, the parameter of adjustable spraying exsiccator: inlet temperature: 175 DEG C, leaving air temp: 50 DEG C, inlet amount: 1200mL/h, input concentration:
25%, i.e. can be made into dendrobe powder.
Claims (1)
1. the preparation method of a Dendrobium officinale alcohol, it is characterised in that comprise the steps:
A selects materials: choosing Herba Dendrobii of good quality, fresh is raw material, cleans, is cut into segment；
B burn: the Herba Dendrobii burn 1 ~ 2min that will cut, mixes with water, and material water weight ratio is 1:1 ~ 1:4；
The proportioning of c leaven and activation:
The weight proportion of c1 leaven: 1 ~ 2 part of Bacillus coagulans powder, yeast mycopowder 8 ~ 12 parts, 2 ~ 3 parts of sodium chloride, glucose
10 ~ 15 parts, inulin 1 ~ 2 part, polydextrose 3 ~ 5 parts, Lentinus Edodes extract 2 ~ 3 parts；
The activation of c2 strain: the leaven the prepared sterilized normal saline of input is carried out activation 15-30 minute；
D inoculates: be 0.5% ~ 2% to be inoculated in material liquid the most activated good leaven by inoculum concentration, shakes up, allows strain with former
Material is sufficiently mixed；
E sugaring: adding white sugar, regulation pol is to 18% ~ 25%；
F ferments: put into constant temperature biochemical cultivation case carry out fermentation culture, fermentation temperature 26～30 by inoculating deployed dendrobium wine
DEG C, fermentation time 5d～10d；
G extracts separation: can obtain different products by following two mode；
G1 takes out the dendrobium wine fermented, and by plate-and-frame filtration, then through membrane filtration, i.e. obtains the dendrobium wine of clear；
Or
G2 takes out the dendrobium wine fermented, and by plate-and-frame filtration, then by cold chain transportation, i.e. obtains the dendrobium wine containing viable bacteria；
H Herba Dendrobii slag for comprehensive utilizes: by following processing mode, available different product；
H1 is prepared as Herba Dendrobii stuffing material: take out the fermentation byproduct filtered, and by allotment, formulation weight part is: fruit jam mud 100
Part, linseed meal 10 parts, edible oil 10 parts, sugar alcohol 3 parts, stabilizer 1 part, i.e. can be made into fermentation Herba Dendrobii stuffing material；
Or
H2 is prepared as dendrobe powder: select maltodextrin as dryingaid, soluble solid and maltodextrin in allotment Herba Dendrobii beans
Part by weight be 4:6, the parameter of adjustable spraying exsiccator: inlet temperature: 175 DEG C, leaving air temp: 50 DEG C, inlet amount:
1200mL/h, input concentration: 25%, i.e. can be made into dendrobe powder.
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Cited By (8)
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| CN107125419A (en) * | 2017-06-16 | 2017-09-05 | 华南农业大学 | The method that bacillus JY-LZ fermentation orange peel makes low sugar orange peel preserved fruit |
| CN107223754A (en) * | 2017-06-16 | 2017-10-03 | 华南农业大学 | The method that the bacillus JY-LZ fermentation stem of noble dendrobium makes stem of noble dendrobium preserved fruit |
| CN108042456A (en) * | 2018-01-05 | 2018-05-18 | 广州雅纯化妆品制造有限公司 | A kind of preparation method and application of dendrobium candidum fermentate |
| CN108251252A (en) * | 2018-04-04 | 2018-07-06 | 华南农业大学 | Dendrobium candidum leaf fermented wine and preparation method thereof |
| CN109294826A (en) * | 2018-11-19 | 2019-02-01 | 华南农业大学 | The dendrobium candidum fermented wine and production method of color stability |
| CN112481061A (en) * | 2020-12-30 | 2021-03-12 | 广东百凤源酒业有限公司 | Preparation method of dendrobium wine |
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| CN115287145A (en) * | 2022-04-22 | 2022-11-04 | 华南农业大学 | Preparation method of dendrobium officinale wine |
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| CN102653725A (en) * | 2012-05-30 | 2012-09-05 | 南京工业大学 | Bacillus coagulans and application thereof in mixed fermentation to produce L-lactic acid |
| CN104531444A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Gingko fruit wine and preparation method thereof |
| CN104726282A (en) * | 2015-04-08 | 2015-06-24 | 卢建中 | Preparation method for fresh dendrobe pulp liquor |
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| CN102653725A (en) * | 2012-05-30 | 2012-09-05 | 南京工业大学 | Bacillus coagulans and application thereof in mixed fermentation to produce L-lactic acid |
| CN104531444A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Gingko fruit wine and preparation method thereof |
| CN104726282A (en) * | 2015-04-08 | 2015-06-24 | 卢建中 | Preparation method for fresh dendrobe pulp liquor |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125419A (en) * | 2017-06-16 | 2017-09-05 | 华南农业大学 | The method that bacillus JY-LZ fermentation orange peel makes low sugar orange peel preserved fruit |
| CN107223754A (en) * | 2017-06-16 | 2017-10-03 | 华南农业大学 | The method that the bacillus JY-LZ fermentation stem of noble dendrobium makes stem of noble dendrobium preserved fruit |
| CN108042456A (en) * | 2018-01-05 | 2018-05-18 | 广州雅纯化妆品制造有限公司 | A kind of preparation method and application of dendrobium candidum fermentate |
| CN108042456B (en) * | 2018-01-05 | 2020-07-14 | 广州雅纯化妆品制造有限公司 | Preparation method and application of dendrobium officinale fermentation product |
| CN108251252A (en) * | 2018-04-04 | 2018-07-06 | 华南农业大学 | Dendrobium candidum leaf fermented wine and preparation method thereof |
| CN109294826A (en) * | 2018-11-19 | 2019-02-01 | 华南农业大学 | The dendrobium candidum fermented wine and production method of color stability |
| CN113244332A (en) * | 2020-02-07 | 2021-08-13 | 蕾迪诗生物科技股份有限公司 | Preparation method of purple dendrobium antioxidant extract |
| CN112481061A (en) * | 2020-12-30 | 2021-03-12 | 广东百凤源酒业有限公司 | Preparation method of dendrobium wine |
| CN115287145A (en) * | 2022-04-22 | 2022-11-04 | 华南农业大学 | Preparation method of dendrobium officinale wine |
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