CN106434234A - Preparation method of strong antioxidant red koji wine - Google Patents
Preparation method of strong antioxidant red koji wine Download PDFInfo
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- CN106434234A CN106434234A CN201610896742.6A CN201610896742A CN106434234A CN 106434234 A CN106434234 A CN 106434234A CN 201610896742 A CN201610896742 A CN 201610896742A CN 106434234 A CN106434234 A CN 106434234A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000003963 antioxidant agent Substances 0.000 title abstract description 4
- 230000003078 antioxidant effect Effects 0.000 title abstract description 3
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 85
- 235000009566 rice Nutrition 0.000 claims description 85
- 229940057059 monascus purpureus Drugs 0.000 claims description 58
- 235000013339 cereals Nutrition 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 230000003064 anti-oxidating effect Effects 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 238000004040 coloring Methods 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 229940088598 enzyme Drugs 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 6
- 244000022185 broomcorn panic Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229940026314 red yeast rice Drugs 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 5
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 206010068150 Acoustic shock Diseases 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 8
- 238000000034 method Methods 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 77
- 230000002000 scavenging effect Effects 0.000 description 18
- 235000020095 red wine Nutrition 0.000 description 8
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 6
- 150000001299 aldehydes Chemical class 0.000 description 5
- 238000000338 in vitro Methods 0.000 description 5
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 4
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 4
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- JMSVCTWVEWCHDZ-UHFFFAOYSA-N syringic acid Chemical compound COC1=CC(C(O)=O)=CC(OC)=C1O JMSVCTWVEWCHDZ-UHFFFAOYSA-N 0.000 description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 3
- 229950001002 cianidanol Drugs 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- -1 hydroxyl radical free radical Chemical class 0.000 description 3
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000013641 positive control Substances 0.000 description 3
- 229960004889 salicylic acid Drugs 0.000 description 3
- 229940093681 4-coumaric acid Drugs 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 230000003026 anti-oxygenic effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000010233 benzoic acid Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 210000004700 fetal blood Anatomy 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 229960001867 guaiacol Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- KCDXJAYRVLXPFO-UHFFFAOYSA-N syringaldehyde Chemical compound COC1=CC(C=O)=CC(OC)=C1O KCDXJAYRVLXPFO-UHFFFAOYSA-N 0.000 description 2
- COBXDAOIDYGHGK-UHFFFAOYSA-N syringaldehyde Natural products COC1=CC=C(C=O)C(OC)=C1O COBXDAOIDYGHGK-UHFFFAOYSA-N 0.000 description 2
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 2
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 2
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 241001480055 Quercus mongolica Species 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 229960004365 benzoic acid Drugs 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012074 organic phase Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for making strong antioxidant red koji wine, which adopts husked millet and corn as raw materials, adopts a mode of combining common soaking and ultrasonic enhanced soaking in the early stage treatment, and creates good conditions for later stage fermentation. The red koji wine prepared by the method has strong oxidation resistance, is more beneficial to removing free radicals in a human body, and is beneficial to delaying senility.
Description
Technical field
The present invention relates to a kind of alcoholic method, in particular to the making of a kind of wine of rice fermented with red yeast with strong anti-oxidation performance
Method.
Background technology
Wine of rice fermented with red yeast is traditional famous brand of wine of China, typically makes with glutinous rice, red yeast rice and distiller's yeast for raw material, mouthfeel alcohol
Perfume (or spice), rather well received.Containing amino acid, vitamin and some aldehydes matters necessary to multiple human bodies in wine of rice fermented with red yeast, often drink
With the resistance of self can not only be strengthened, also help removing interior free yl, delay senility.With people's living standard
Day by day improving, mouthfeel and health-care effect to wine of rice fermented with red yeast for the people is had higher requirement.In order to change tradition wine of rice fermented with red yeast kind,
The more single deficiency of taste, people use various ways to carry out the making of wine of rice fermented with red yeast, as used blueberry（CN104726253A）、
Grape（CN104726251A）, highland barley（CN101696380A）Deng as raw material, or add knotweed grass（CN1257259C）, two sides
Pin（CN103937634A）Etc. traditional Chinese medicinal components, this not only extends the species of China's wine of rice fermented with red yeast, also enriches the mouthfeel of wine of rice fermented with red yeast
And nutrition.But, for the antioxygenic property how improving wine of rice fermented with red yeast, with more preferable removing people's interior free yl, delay senility,
Seldom there is intensive research at present, more lack gratifying solution.
Content of the invention
It is an object of the invention to provide the preparation method of a kind of strong anti-oxidation wine of rice fermented with red yeast, the wine of rice fermented with red yeast that the method is produced resists
Oxidation susceptibility is strong, is more beneficial for removing people's interior free yl, contributes to delaying senility.
To achieve these goals, the present invention adopts the following technical scheme that：
（a）The milled glutinous broomcorn millet of 280 ~ 320 weight portions and the corn of 180 ~ 220 weight portions are put into container, after sterilized water washing, adds
PH value be 3.8 ~ 4.2 the lactic acid regulation water grain of rice that submerges soak 3 ~ 4 hours, then container is placed in ultrasonic cleaner, super
Acoustic shock is swung 1 ~ 2 hour, filters, obtains the ultrasonic grain of rice；
（b）In the ultrasonic grain of rice, pH value is adjusted to 5.8 ~ 6.2 with lactic acid by the sterilized water of the weight such as addition；Then heat to 88 ~ 92
DEG C, add Thermostable α-Amylase in the ratio to 15 ~ 20U enzyme for the every gram of ultrasonic grain of rice and liquefy 50 ~ 70 minutes, be then cooled to 58
~ 62 DEG C, with breast acid for adjusting pH value to 3.8 ~ 4.2, add carbohydrase saccharification 30 in the ratio to 90 ~ 110U enzyme for the every gram of ultrasonic grain of rice
It ~ 50 minutes, is then cooled to room temperature and obtains ferment treatment material；
（c）By red yeast rice and ferment treatment weight of material ratio 1：20 ~ 25 addition red yeast rices, are uniformly mixing to obtain red colouring agent for food, also used as a Chinese medicine material；
（d）By yellow rice wine distiller's yeast and red colouring agent for food, also used as a Chinese medicine weight of material ratio 1：80 ~ 100 interpolation yellow rice wine distiller's yeasts are little at 27 ~ 29 DEG C of bottom fermentations 8 ~ 10
When, stir dissolved oxygen, then at 27 ~ 29 DEG C of bottom fermentations 9 ~ 11 days；
（e）Squeeze and filter, decocts wine and filters.
Preferably, described step（a）In, ultrasonic cleaner power 200 ~ 300W, frequency 20 ~ 30kHz.
Research discovery, improves the antioxygenic property of wine of rice fermented with red yeast, depends not only on choosing of raw material, also with the early stage to raw material
Processing mode has much relations, and the present invention uses milled glutinous broomcorn millet and corn mixing match, and without cooking process, but use general
The logical mode combining soaked with ultrasound-enhanced immersion, this is conducive to utilizing the cavitation of ultrasonic wave, makes cavity soak
Producing rapidly in liquid, expand and crumbling and fall, form shock wave or high-speed micro-jet with this, in promoting the grain of rice under sour environment, composition has
Effect is decomposed, and is well to ferment in the later stage, produces more antioxidants and create conditions.It is demonstrated experimentally that red colouring agent for food, also used as a Chinese medicine prepared by the present invention
Wine of rice fermented with red yeast prepared by commonsense method compared by wine, and Antioxidants enriches, and antioxidation in vitro performance is strong, is conducive to more preferably removing
People's interior free yl, thus delay senility.
Brief description
The Scavenging activity to hydroxyl radical free radical for Fig. 1 present invention made wine of rice fermented with red yeast sample；
The Scavenging activity to superoxide anion for Fig. 2 present invention made wine of rice fermented with red yeast sample；
The Scavenging activity to DPPH for Fig. 3 present invention made wine of rice fermented with red yeast sample.
Detailed description of the invention
Below in conjunction with the accompanying drawings, the present invention will be further described, and 1 weight portion is 1 gram below.
Embodiment 1 strong anti-oxidation wine of rice fermented with red yeast preparation example 1
（a）The milled glutinous broomcorn millet of 280 weight portions and the corn of 220 weight portions are put into container, and after sterilized water washing, addition pH value is
3.8 lactic acid regulation water submerge the grain of rice soak 4 hours, then container is placed in ultrasonic cleaner, ultrasonic vibration 1 hour,
It is filtrated to get the ultrasonic grain of rice；
（b）In the ultrasonic grain of rice, pH value is adjusted to 5.8 with lactic acid by the sterilized water of the weight such as addition；Then heat to 88 DEG C, by often
Gram ultrasonic grain of rice ratio to 15U enzyme is added Thermostable α-Amylase and is liquefied 50 minutes, is then cooled to 58 DEG C, regulates with lactic acid
PH value, to 3.8, is added carbohydrase saccharification 50 minutes in the ratio to 90U enzyme for the every gram of ultrasonic grain of rice, is then cooled to room temperature and obtains
Ferment treatment material；
（c）By red yeast rice and ferment treatment weight of material ratio 1：20 addition red yeast rices, are uniformly mixing to obtain red colouring agent for food, also used as a Chinese medicine material；
（d）By yellow rice wine distiller's yeast and red colouring agent for food, also used as a Chinese medicine weight of material ratio 1：100 interpolation yellow rice wine distiller's yeasts, 29 DEG C of bottom fermentations 10 hours, stir molten
Oxygen, then with 29 DEG C of bottom fermentations 9 days；
（e）Squeeze and filter, decocts wine and filters.
Embodiment 2 strong anti-oxidation wine of rice fermented with red yeast preparation example 2
（a）The milled glutinous broomcorn millet of 320 weight portions and the corn of 180 weight portions are put into container, and after sterilized water washing, addition pH value is
4.2 lactic acid regulation water submerge the grain of rice soak 3 hours, then container is placed in ultrasonic cleaner, ultrasonic vibration 2 hours,
It is filtrated to get the ultrasonic grain of rice；
（b）In the ultrasonic grain of rice, pH value is adjusted to 6.2 with lactic acid by the sterilized water of the weight such as addition；Then heat to 92 DEG C, by often
Gram ultrasonic grain of rice ratio to 20U enzyme is added Thermostable α-Amylase and is liquefied 70 minutes, is then cooled to 62 DEG C, regulates with lactic acid
PH value, to 4.2, is added carbohydrase saccharification 30 minutes in the ratio to 110U enzyme for the every gram of ultrasonic grain of rice, is then cooled to room temperature and obtains
Ferment treatment material；
（c）By red yeast rice and ferment treatment weight of material ratio 1：25 addition red yeast rices, are uniformly mixing to obtain red colouring agent for food, also used as a Chinese medicine material；
（d）By yellow rice wine distiller's yeast and red colouring agent for food, also used as a Chinese medicine weight of material ratio 1：80 interpolation yellow rice wine distiller's yeasts, 27 DEG C of bottom fermentations 8 hours, stir dissolved oxygen,
Again with 27 DEG C of bottom fermentations 11 days；
（e）Squeeze and filter, decocts wine and filters.
Embodiment 3 strong anti-oxidation wine of rice fermented with red yeast preparation example 3
（a）The milled glutinous broomcorn millet of 300 weight portions and the corn of 200 weight portions are put into container, and after sterilized water washing, addition pH value is
4.0 lactic acid regulation water submerge the grain of rice soak 3.5 hours, then container is placed in ultrasonic cleaner, ultrasonic vibration 1.5 is little
When, it is filtrated to get the ultrasonic grain of rice；
（b）In the ultrasonic grain of rice, pH value is adjusted to 6.0 with lactic acid by the sterilized water of the weight such as addition；Then heat to 90 DEG C, by often
Gram ultrasonic grain of rice ratio to 18U enzyme is added Thermostable α-Amylase and is liquefied 60 minutes, is then cooled to 60 DEG C, regulates with lactic acid
PH value, to 4.0, is added carbohydrase saccharification 40 minutes in the ratio to 100U enzyme for the every gram of ultrasonic grain of rice, is then cooled to room temperature and obtains
Ferment treatment material；
（c）By red yeast rice and ferment treatment weight of material ratio 1：23 addition red yeast rices, are uniformly mixing to obtain red colouring agent for food, also used as a Chinese medicine material；
（d）By yellow rice wine distiller's yeast and red colouring agent for food, also used as a Chinese medicine weight of material ratio 1：90 interpolation yellow rice wine distiller's yeasts, 28 DEG C of bottom fermentations 9 hours, open rake agitation
Dissolved oxygen, then with 28 DEG C of bottom fermentations 10 days；
（e）Squeeze and filter, decocts wine and filters.
The polyphenol content of embodiment 4 strong anti-oxidation wine of rice fermented with red yeast and the detection of antioxidation in vitro performance
As a example by embodiment 3, measure polyphenol content and the antioxidation in vitro performance of obtained wine of rice fermented with red yeast sample, and with tradition red colouring agent for food, also used as a Chinese medicine
Wine antioxidation in vitro performance contrasts.
1st, polyphenol content measures
（1）The pretreatment of sample
The wine sample taking 30 mL is placed in separatory funnel, adds 30 mL ethyl acetate and extracts 3 times, by the organic phase after extraction
Pour in the round-bottomed flask of 250 mL, be concentrated to dryness with Rotary Evaporators, residue is dissolved in 3 mL chromatogram methyl alcohol, in-20 DEG C
Middle preservation is stand-by.
（2）Chromatographic condition
Chromatographic column：ZORBAX Eclipse XDB-C18 post
Detection wavelength：280 nm；
Column temperature：30℃；
Flow velocity：1 mL/min；
Sample size：20 μL；
Mobile phase A：Water-glacial acetic acid（It is 98 by volume:The proportions of 2）；B：Acetonitrile；
Gradient elution program is as shown in table 1：
Table 1 gradient elution program
（3）The drafting of calibration curve
Accurately weigh standard items catechin, gallic acid, syringic acid, protocatechuic acid, vanillic acid, 4-coumaric acid, guaiacol, water
Poplar acid, forulic acid, benzoic acid, syringaldehyde, Quercetin 2.5 mg, be dissolved in chromatogram methyl alcohol, and being configured to concentration is 4500 ppm
Titer, Cord blood is stand-by.Again the titer that concentration is 4500 ppm is diluted to the titer of 100 ppm, uses above-mentioned look
Spectral condition sample introduction, records the retention time of each standard items.It is that 4500 ppm standard items dilute and are configured to dense by each concentration
Degree is the hybrid standard liquid of the 5th, the 10th, the 30th, the 60th, 100 ppm, and Cord blood is stand-by.
（4）The mensuration of sample and result
Take 1 mL sample, be placed in sample injection bottle through the organic membrane filter of 0.45 μm, by above chromatographic condition to many in sample
Phenol material carries out qualitative and quantitative mensuration.
Result of the test uses SPSS 17.0 software to carry out significance of difference statistical analysis, and the level of signifiance is 0.05, uses
OriginPro 8.6 draws.
HPLC chromatogram is analyzed method and is detected and contain 12 kinds of aldehydes matters in wine of rice fermented with red yeast sample, including gallic acid, former
Catechuic acid, catechin, vanillic acid, syringic acid, 4-coumaric acid, syringaldehyde, forulic acid, guaiacol, benzoic acid, salicylic acid, Mongolian oak
Pi Su.Result is as shown in table 2.In the wine of rice fermented with red yeast sample being detected, the total amount of aldehydes matter is 177.75 mg/L, wherein salicylic acid
Content is most, and up to the 55% of total amount, and salicylic acid is the natural materials that a kind of plant kingdom is widely present, and has certain anti-inflammatory to make
With.And tradition wine of rice fermented with red yeast aldehydes matter total amount is 107.68 mg/L, contain far below phenols in the wine of rice fermented with red yeast prepared by the present invention
Amount.
The content of table 2 wine of rice fermented with red yeast sample aldehydes matter（mg/L）
2nd, the mensuration of antioxidant activity in vitro
（1）To hydroxyl radical free radical（•OH）The mensuration of Scavenging activity
Fig. 1 is for hydroxyl radical free radical（•OH）Scavenging activity curve map, as shown in Figure 1, wine of rice fermented with red yeast sample, tradition wine of rice fermented with red yeast and Song
Red wine all has Scavenging activity to OH.With increasing of wine of rice fermented with red yeast addition, the Scavenging activity to free radical for the wine body also gradually increases
By force.When wine of rice fermented with red yeast addition is close to 0.6 mL/mL, the Scavenging activity of embodiment 3 wine of rice fermented with red yeast sample will be apparently higher than conventional red
Bent wine and Song's red wine, wine of rice fermented with red yeast sample is 93.85 ± 0.01%, and tradition wine of rice fermented with red yeast is 61.45 ± 0.01%, and Song's red wine is 48.92
±0.01%；When wine of rice fermented with red yeast addition is more than 0.1 mL/mL, the Scavenging activity of wine of rice fermented with red yeast sample is significantly higher than positive controls
Vc solution.
（2）Mensuration to superoxide anion Scavenging activity
Fig. 2 is the curve map to superoxide anion Scavenging activity, as can be seen from Figure 2, and wine of rice fermented with red yeast sample, tradition wine of rice fermented with red yeast and Song's red wine
All to O2 -All there is Scavenging activity, in the range of whole wine of rice fermented with red yeast addition, to O2 -Scavenging activity mainly shows as：Red colouring agent for food, also used as a Chinese medicine
Wine sample>Tradition wine of rice fermented with red yeast>Song's red wine, and three is all remarkably higher than positive controls Vc solution.It is about at wine sample addition
During 0.5mL/mL, three is to O2 -Scavenging activity all reached maximum, and the Scavenging activity of wine of rice fermented with red yeast sample will be apparently higher than
Tradition wine of rice fermented with red yeast and Song's red wine, wherein wine of rice fermented with red yeast sample is 84.25 ± 0.01%, and tradition wine of rice fermented with red yeast is 70.46 ± 0.01%, Song Hong
Wine is 67.09 ± 0.06%.
（3）The mensuration of DPPH radical scavenging activity
Fig. 3 is the curve map to DPPH radical scavenging activity, as can be seen from Figure 3, within the specific limits, wine of rice fermented with red yeast sample, tradition
Wine of rice fermented with red yeast and Song's red wine all to DPPH Scavenging activity all gradually rise.When wine of rice fermented with red yeast addition is at 0 ~ 0.1 mL/mL, three
The Scavenging activity of person rises very fast but difference is little；When addition is more than 0.1 mL/mL, three rises relatively slow, when reaching
During 0.8 mL/mL, three's Scavenging activity all reaches maximum, and wine of rice fermented with red yeast sample is 80.98 ± 0.006%, and tradition wine of rice fermented with red yeast is
67.80 ± 0.003%, Song's red wine is 61.71 ± 0.008%.And when three's Scavenging activity reaches maximum wine of rice fermented with red yeast sample pair
DPPH Scavenging activity will be apparently higher than positive controls Vc solution, and this shows that wine of rice fermented with red yeast of the present invention has preferably removing freely
The ability of base, it is possible to reduce the harm of radical pair human body.
The present embodiment is an explanation to present inventive concept and realization, is not limited, at structure of the present invention
Under think of, without essence conversion technical scheme still in protection domain.
Claims (2)
1. the preparation method of a strong anti-oxidation wine of rice fermented with red yeast, it is characterised in that comprise the steps：
（a）The milled glutinous broomcorn millet of 280 ~ 320 weight portions and the corn of 180 ~ 220 weight portions are put into container, after sterilized water washing, adds
PH value be 3.8 ~ 4.2 the lactic acid regulation water grain of rice that submerges soak 3 ~ 4 hours, then container is placed in ultrasonic cleaner, super
Acoustic shock is swung 1 ~ 2 hour, filters, obtains the ultrasonic grain of rice；
（b）In the ultrasonic grain of rice, pH value is adjusted to 5.8 ~ 6.2 with lactic acid by the sterilized water of the weight such as addition；Then heat to 88 ~ 92
DEG C, add Thermostable α-Amylase in the ratio to 15 ~ 20U enzyme for the every gram of ultrasonic grain of rice and liquefy 50 ~ 70 minutes, be then cooled to 58
~ 62 DEG C, with breast acid for adjusting pH value to 3.8 ~ 4.2, add carbohydrase saccharification 30 in the ratio to 90 ~ 110U enzyme for the every gram of ultrasonic grain of rice
It ~ 50 minutes, is then cooled to room temperature and obtains ferment treatment material；
（c）By red yeast rice and ferment treatment weight of material ratio 1：20 ~ 25 addition red yeast rices, are uniformly mixing to obtain red colouring agent for food, also used as a Chinese medicine material；
（d）By yellow rice wine distiller's yeast and red colouring agent for food, also used as a Chinese medicine weight of material ratio 1：80 ~ 100 interpolation yellow rice wine distiller's yeasts are little at 27 ~ 29 DEG C of bottom fermentations 8 ~ 10
When, stir dissolved oxygen, then at 27 ~ 29 DEG C of bottom fermentations 9 ~ 11 days；
（e）Squeeze and filter, decocts wine and filters.
2. the preparation method of strong anti-oxidation wine of rice fermented with red yeast as claimed in claim 1, it is characterised in that described step（a）In, ultrasonic
Ripple washer power 200 ~ 300W, frequency 20 ~ 30kHz.
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| CN114681572A (en) * | 2022-04-06 | 2022-07-01 | 中国农业大学 | Application of red koji wine in preparing medicine for preventing and/or treating metabolic syndrome |
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