CN107164178B - Preparation method of medlar and ginseng wine - Google Patents
Preparation method of medlar and ginseng wine Download PDFInfo
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- CN107164178B CN107164178B CN201710398561.5A CN201710398561A CN107164178B CN 107164178 B CN107164178 B CN 107164178B CN 201710398561 A CN201710398561 A CN 201710398561A CN 107164178 B CN107164178 B CN 107164178B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9062—Alpinia, e.g. red ginger or galangal
-
- 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)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9064—Amomum, e.g. round cardamom
-
- 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
Abstract
The invention discloses a preparation method of a medlar and ginseng wine, and belongs to the field of health-care wine products. In the invention, part of the traditional Chinese medicines are fermented together with the glutinous rice, while other traditional Chinese medicines do not participate in fermentation; the fermentation bacteria are selected from three yeasts of alcohol yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 to be mixed with the distiller's yeast, so that the synergistic effect on the generation of esters and acid is realized, and the wine with high total ester content and high total acid content can be obtained; raspberry, fructus amomi, fructus alpiniae oxyphyllae and glutinous rice are selected to be fermented together, during the fermentation process, the components without medicinal effects are fermented, degraded and consumed, and the components with the medicinal effects of reinforcing the kidney and tonifying qi are well reserved and are more fully dissolved in the wine, so that the health-care effects of reinforcing the kidney and tonifying qi are enhanced; the wine obtained by the invention improves the solubility of the effective components of the medlar, the ginseng, the longan pulp and the Chinese date which do not participate in fermentation, and further improves the health care effects of reinforcing kidney and tonifying qi.
Description
Technical Field
The invention relates to the field of health care wine products, in particular to a preparation method of a medlar and ginseng wine.
Background
The medicinal liquor is a health-care product integrating traditional Chinese medicines for building up the body and wine, has stable medicinal properties, and is safe and effective. And because the alcohol is a good solvent, various active ingredients of the traditional Chinese medicine are easy to dissolve in the alcohol, and the efficacy of the traditional Chinese medicine is fully exerted by the aid of the alcohol and the medicinal effect of the liquor, so that the curative effect of the traditional Chinese medicine is improved.
The preparation method of the medicated liquor comprises soaking the Chinese medicinal materials in liquor, dissolving the effective components of the Chinese medicinal materials in the liquor after a certain period of time, and filtering to remove residues for drinking. According to the introduction of ancient and modern medical literature data and folk experience in China, the commonly used method for preparing the medicinal liquor mainly comprises a cold soaking method, a hot dipping method, a decocting method, a wine brewing method and the like.
The cold soaking method has very low utilization rate of medicinal materials, thereby causing waste; the utilization rate of the medicinal materials by a hot dipping method is improved, but the prepared medicinal liquor has poor taste; the decoction method sometimes destroys the property of Chinese herbs and is not suitable for herbs containing volatile effective components.
The brewing method comprises decocting the Chinese medicinal materials in water, filtering to remove residue, concentrating into medicinal juice, squeezing some medicinal materials to obtain juice, decocting Oryza Glutinosa to obtain cooked rice, mixing the medicinal juice, cooked Oryza Glutinosa and distiller's yeast, placing in a clean container, sealing, standing at a certain temperature for about 10 days while minimizing contact with air, maintaining at a certain temperature, fermenting, and filtering to obtain the final product. The existing wine brewing method is used for preparing medicinal liquor, all traditional Chinese medicines are fermented together without selection, so that active ingredients of some traditional Chinese medicines are damaged, and the obtained medicinal liquor is common in taste and relatively poor in texture by adopting distiller's yeast for fermentation.
The wine contains main components of ethanol, various substances for improving wine aroma, such as ester, aromatic compounds, ether, acid, ketone and the like, and different fermentation bacteria agents, and the types and the amounts of the substances for improving wine aroma in the obtained wine are different, so that the types and the amounts of effective components for dissolving traditional Chinese medicinal materials in the medicinal wine and the taste of the medicinal wine are different, and therefore, the problem to be solved is to obtain the fermentation bacteria agents capable of improving the wine aroma and the medicinal effect.
Disclosure of Invention
In order to make up for the defects of the prior art and solve the problems that the effective components of some medicines are damaged due to the fact that all traditional Chinese medicines are fermented by a wine brewing method in the prior art, and medicinal liquor obtained by fermenting distiller's yeast has common taste and relatively poor texture, the invention provides a preparation method of medlar and ginseng wine. The medlar and ginseng wine prepared by the invention has good taste and good drug effect.
The technical scheme of the invention is as follows:
a preparation method of medlar and ginseng wine comprises the following steps:
1) feeding 1000 parts of cooked glutinous rice, 40-100 parts of raspberry, 20-40 parts of fructus amomi and 10-30 parts of fructus alpiniae oxyphyllae which are subjected to water absorption expansion and sterilization into a clean container;
2) adding 150 plus 250 portions of distiller's yeast and 50-150 portions of mixed brewing microbial inoculum, stirring uniformly, fermenting for 25-40 days at normal temperature; the mixed saccharomyces cerevisiae preparation comprises alcohol yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396;
3) filtering out solid residues, and sterilizing the filtrate;
4) adding 15-30 parts of medlar, 10-30 parts of ginseng, 20-50 parts of longan aril and 10-20 parts of Chinese date into the sterilized filtrate, soaking for 10-20 days at normal temperature, filtering to remove solid residues, and collecting the filtrate to obtain the medlar and ginseng wine.
As a preferred scheme, the preparation method of the mixed brewing microbial inoculum comprises the following steps:
a) respectively inoculating alcoholic yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10-11 Balin, and shake culturing at 30-32 deg.C for 12-16 hr;
b) inoculating the bacterial liquid obtained in the step a) into the same solid culture medium according to the volume ratio of 1:0.3-0.8:0.3-0.8, and fermenting at normal temperature for 20-40 hours; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 30-35 deg.C, and vacuum packaging to obtain mixed brewing microbial inoculum when water content is less than 10%.
Further, in the step b), the alcohol yeast AS 2.300 bacterial liquid, the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid are inoculated according to the volume ratio of 1:0.4: 0.7.
Preferably, the concentration of the alcoholic yeast AS 2.300 bacterial liquid, the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid is 1 × 102-1×105cfu/mL。
Preferably, the medlar, the ginseng, the longan pulp and the Chinese date in the step 4) are crushed and then added into the sterilized filtrate.
Preferably, the raspberry, the fructus amomi and the fructus alpiniae oxyphyllae in the step 1) are respectively immersed in water, soaked for 3-8 hours, and then are subjected to water absorption expansion and sterilization treatment.
The invention has the beneficial effects that:
in the invention, raspberry, fructus amomi and fructus alpiniae oxyphyllae are fermented together with glutinous rice, while medlar, ginseng, arillus longan and Chinese date do not participate in fermentation; the fermentation bacteria are selected from alcohol yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396, and mixed with distiller's yeast. On one hand, the fermentation strain selects three yeasts of alcohol yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 to be mixed with the distiller's yeast, so that the synergistic effect on the generation of esters and acid is realized, and the wine with high total ester content and high total acid content can be obtained; on the other hand, raspberry, fructus amomi and fructus alpiniae oxyphyllae are selected to be fermented together with the glutinous rice, during the fermentation process, the components without medicinal effects are fermented, degraded and consumed, and the components with the medicinal effects of reinforcing the kidney and tonifying qi are almost completely reserved and are more fully dissolved in the wine, so that the health-care effects of reinforcing the kidney and tonifying qi are enhanced; the medlar, the ginseng, the arillus longan and the Chinese date do not participate in fermentation, but are cold-soaked in the wine, and the wine obtained by the invention has high total ester content and high total acid content, so that the solubility of effective components in the medlar, the ginseng, the arillus longan and the Chinese date is improved, and the kidney-reinforcing and qi-tonifying health-care efficacy of the medicinal wine is further enhanced.
Detailed Description
The alcohol yeast AS 2.300 is a common microorganism strain, is carried in a catalogue of China general microorganism strain preservation management center and is in an open state, and scientific researchers can ask for the common microorganism strain preservation management center.
The Kluyveromyces marxianus standard strain AS2.1549 is a common microorganism strain, comes from the strain preservation center of Chinese academy of sciences, and can be requested by scientists from the strain preservation center of Chinese academy of sciences.
Issatchenkia orientalis NRRL Y-5396 is a common microorganism strain, is loaded in the American Ministry of agriculture strain collection center and is in an open state, and scientists can ask for the American Ministry of agriculture strain collection center.
Example 1
A preparation method of medlar and ginseng wine comprises the following steps:
1) feeding; putting 1000 parts of cooked glutinous rice, 70 parts of raspberry, 30 parts of fructus amomi and 20 parts of fructus alpiniae oxyphyllae which are subjected to water swelling and sterilization into a clean container. Wherein, the raspberry, the amomum villosum and the sharpleaf galangal fruit are respectively immersed in water, soaked for 4 hours for water swelling, and then sterilized to obtain the raspberry, the amomum villosum and the sharpleaf galangal fruit which are water swelling and sterilized.
2) Adding 200 parts of distiller's yeast and 100 parts of mixed brewing microbial inoculum, stirring uniformly, and fermenting at normal temperature for 25-40 days;
the preparation method of the mixed brewing microbial inoculum comprises the following steps:
a) respectively inoculating alcoholic yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10 Balin, and shake culturing at 30-32 deg.C for 15 hr; the obtained alcohol yeast AS 2.300 bacterial liquid, Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid have concentration of 1 × 103-1×104cfu/mL；
b) Inoculating the alcoholic yeast AS 2.300 bacterial liquid obtained in the step a), Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid in a volume ratio of 1:0.4:0.7 to the same solid culture medium, and fermenting at normal temperature for 30 hours; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
3) Filtering out solid residues, and sterilizing the filtrate;
4) adding 23 parts of medlar, 20 parts of ginseng, 35 parts of longan pulp and 15 parts of Chinese date into the sterilized filtrate, soaking for 15 days at normal temperature, filtering out solid residues, and collecting the filtrate to obtain the medlar and ginseng wine. Wherein fructus Lycii, Ginseng radix, arillus longan, and fructus Jujubae are pulverized to 80 mesh.
Example 2
A preparation method of medlar and ginseng wine comprises the following steps:
1) feeding; putting 1000 parts of cooked glutinous rice, 90 parts of raspberry, 25 parts of fructus amomi and 25 parts of fructus alpiniae oxyphyllae which are subjected to water swelling and sterilization into a clean container. Wherein, the raspberry, the amomum villosum and the sharpleaf galangal fruit are respectively immersed in water, soaked for 3 hours for water swelling, and then sterilized to obtain the raspberry, the amomum villosum and the sharpleaf galangal fruit which are water swelling and sterilized.
2) Adding 250 parts of distiller's yeast and 100 parts of mixed brewing microbial inoculum, stirring uniformly, and fermenting at normal temperature for 25-40 days;
the preparation method of the mixed brewing microbial inoculum comprises the following steps:
a) respectively inoculating alcoholic yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10 Balin, and shake culturing at 30-32 deg.C for 16 hr; the obtained alcohol yeast AS 2.300 bacterial liquid, Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid have concentration of 1 × 103-1×105cfu/mL；
b) Inoculating the alcoholic yeast AS 2.300 bacterial liquid obtained in the step a), Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid in a volume ratio of 1:0.6:0.3 to the same solid culture medium, and fermenting at normal temperature for 30 hours; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
3) Filtering out solid residues, and sterilizing the filtrate;
4) and adding 25 parts of medlar, 15 parts of ginseng, 45 parts of longan pulp and 12 parts of Chinese date into the sterilized filtrate, soaking for 14 days at normal temperature, filtering out solid residues, and collecting the filtrate to obtain the medlar and ginseng wine. Wherein fructus Lycii, Ginseng radix, arillus longan, and fructus Jujubae are pulverized to 100 mesh.
Example 3
A preparation method of medlar and ginseng wine comprises the following steps:
1) feeding; putting 1000 parts of cooked glutinous rice, 45 parts of raspberry, 35 parts of fructus amomi and 15 parts of fructus alpiniae oxyphyllae which are subjected to water swelling and sterilization into a clean container. Wherein, the raspberry, the amomum villosum and the sharpleaf galangal fruit are respectively immersed in water, soaked for 6 hours for water swelling, and then sterilized to obtain the raspberry, the amomum villosum and the sharpleaf galangal fruit which are water swelling and sterilized.
2) Adding 160 parts of distiller's yeast and 120 parts of mixed brewing microbial inoculum, stirring uniformly, and fermenting for 30 days at normal temperature;
the preparation method of the mixed brewing microbial inoculum comprises the following steps:
a) respectively inoculating alcoholic yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10 Balin, and shake culturing at 30-32 deg.C for 12 hr; the obtained alcohol yeast AS 2.300 bacterial liquid, Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid have concentration of 1 × 102-1×103cfu/mL；
b) Inoculating the alcoholic yeast AS 2.300 bacterial liquid obtained in the step a), Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid in a volume ratio of 1:0.3:0.7 to the same solid culture medium, and fermenting at normal temperature for 30 hours; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
3) Filtering out solid residues, and sterilizing the filtrate;
4) and adding 18 parts of medlar, 25 parts of ginseng, 25 parts of longan pulp and 18 parts of Chinese date into the sterilized filtrate, soaking for 12 days at normal temperature, filtering out solid residues, and collecting the filtrate to obtain the medlar and ginseng wine. Wherein fructus Lycii, Ginseng radix, arillus longan, and fructus Jujubae are pulverized to 50 mesh.
Comparative example 1
Compared with the embodiment 1, the preparation method only mixing the brewing microbial inoculum is different.
The preparation method of the mixed brewing microbial inoculum in the comparative example comprises the following steps:
a) respectively inoculating alcohol yeast AS 2.300 and Kluyveromyces marxianus standard strain AS2.1549 in sterilized triangular flask culture medium of wort with sugar degree of 10 barlin, and shake culturing at 30-32 deg.C for 15 hr; the obtained alcohol yeast AS 2.300 bacterial liquid and Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid have concentration of 1 × 103-1×104cfu/mL；
b) Inoculating the alcohol yeast AS 2.300 bacterial liquid obtained in the step a) and the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid into the same solid culture medium according to the volume ratio of 1:1.1, and fermenting for 30 hours at normal temperature; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
Comparative example 2
Compared with the embodiment 1, the preparation method only mixing the brewing microbial inoculum is different.
The preparation method of the mixed brewing microbial inoculum in the comparative example comprises the following steps:
a) respectively inoculating alcoholic yeast AS 2.300 and Issatchenkia orientalis NRRL Y-5396 into sterilized triangular flask culture medium of malt wort with sugar degree of 10 Balin, and shake culturing at 30-32 deg.C for 15 hr; the obtained alcoholic yeast AS 2.300 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid have concentration of 1 × 103-1×104cfu/mL；
b) Inoculating the alcoholic yeast AS 2.300 bacterial liquid obtained in the step a) and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid in a same solid culture medium according to the volume ratio of 1:1.1, and fermenting for 30 hours at normal temperature; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
Comparative example 3
Compared with the embodiment 1, the preparation method only mixing the brewing microbial inoculum is different.
The preparation method of the mixed brewing microbial inoculum in the comparative example comprises the following steps:
a) respectively inoculating Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10 Balin, and shake culturing at 30-32 deg.C for 15 hr; the obtained Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and Issatchenkia orientalis NRRL Y-5396 bacterial liquid have concentration of 1 × 103-1×104cfu/mL；
b) Inoculating the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid obtained in the step a) into the same solid culture medium according to the volume ratio of 0.4: 1.7, and fermenting for 30 hours at normal temperature; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling;
c) vacuum drying at 32 deg.C, and vacuum packaging when water content is less than 10% to obtain mixed brewing microbial inoculum.
Comparative example 4
70 parts of raspberry, 30 parts of fructus amomi, 20 parts of fructus alpiniae oxyphyllae, 23 parts of medlar, 20 parts of ginseng, 35 parts of longan pulp and 15 parts of Chinese date are ground and soaked in white spirit for 30 days.
Comparative example 5
70 parts of raspberry, 30 parts of fructus amomi, 20 parts of fructus alpiniae oxyphyllae, 23 parts of medlar, 20 parts of ginseng, 35 parts of longan pulp and 15 parts of jujube are decocted by adding water, dregs are filtered to obtain medicine juice, the medicine juice is uniformly mixed with cooked glutinous rice and distiller's yeast, the mixture is placed in a clean container and fermented, dregs are filtered after fermentation, and the filtrate is the medicinal liquor.
The results of the tests on the total ester content and total acid content of the sterile filtrate obtained in the respective examples and comparative step 3) are shown in table 1:
table 1:
as can be seen from Table 1, the mixed brewing microbial inoculum of the invention
The preparation method of the mixed brewing microbial inoculum comprises the following steps: the alcohol yeast AS 2.300, the Kluyveromyces marxianus standard strain AS2.1549 and the Issatchenkia orientalis NRRL Y-5396 have obvious synergistic effect on ester-producing and acid-producing; the effect of the invention cannot be achieved by replacing three strains with any two combinations thereof.
Mouse sperm impact test
120 clean male mice are taken and randomly divided into three groups, the mice are respectively fed with the medicinal liquor and the physiological saline of example 1, comparative example 4 and comparative example 5, 0.1mL/10g of the mice are re-filled into the stomach, the mice are killed after cervical vertebra removal once a day for 15 days continuously on the 16 th day, epididymis tissues are rapidly picked up, the mice are weighed and then placed into a mortar for grinding, the mice are diluted by 15 times by using wilted cell liquid, the number of sperms is counted, the activity and the survival rate of the sperms are observed, and the number of the sperms is converted into ten thousand/10 mg of epididymis tissues, and the result is shown in a table 2.
TABLE 2
As can be seen from Table 2, the present invention has very good kidney-reinforcing and qi-invigorating effects, which are significantly better than those of comparative examples 4 and 5.
Compared with the traditional method for preparing the medlar and ginseng wine, the medlar and ginseng wine prepared by the method has better health care effects of reinforcing kidney and tonifying qi.
The parts are parts by weight.
Claims (5)
1. The preparation method of the wolfberry and ginseng wine is characterized by comprising the following steps: 1) feeding 1000 parts of cooked glutinous rice, 40-100 parts of raspberry, 20-40 parts of fructus amomi and 10-30 parts of fructus alpiniae oxyphyllae which are subjected to water absorption expansion and sterilization into a clean container; 2) adding 150 plus 250 portions of distiller's yeast and 50-150 portions of mixed brewing microbial inoculum, stirring uniformly, fermenting for 25-40 days at normal temperature; the mixed saccharomyces cerevisiae preparation comprises alcohol yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396; 3) filtering out solid residues, and sterilizing the filtrate; 4) adding 15-30 parts of medlar, 10-30 parts of ginseng, 20-50 parts of longan aril and 10-20 parts of Chinese date into the sterilized filtrate, soaking for 10-20 days at normal temperature, filtering to remove solid residues, and collecting the filtrate to obtain medlar and ginseng wine;
the preparation method of the mixed brewing microbial inoculum comprises the following steps: a) respectively inoculating alcoholic yeast AS 2.300, Kluyveromyces marxianus standard strain AS2.1549 and Issatchenkia orientalis NRRL Y-5396 into sterilized wort triangular flask culture medium with sugar degree of 10-11 Balin, and shake culturing at 30-32 deg.C for 12-16 hr; b) inoculating the bacterial liquid obtained in the step a) into the same solid culture medium according to the volume ratio of 1:0.3-0.8:0.3-0.8, and fermenting at normal temperature for 20-40 hours; the solid culture medium is prepared from 80% of bran and 20% of wheat flour by moistening with water, steaming, and cooling; c) vacuum drying at 30-35 deg.C, and vacuum packaging to obtain mixed brewing microbial inoculum when water content is less than 10%.
2. The method for preparing the medlar and ginseng wine as claimed in claim 1, wherein the method comprises the following steps: in the step b), the alcohol yeast AS 2.300 bacterial liquid, the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid are inoculated according to the volume ratio of 1:0.4: 0.7.
3. The method for preparing the medlar and ginseng wine as claimed in claim 1, wherein the method comprises the following steps: the concentration of the alcohol yeast AS 2.300 bacterial liquid, the Kluyveromyces marxianus standard strain AS2.1549 bacterial liquid and the Issatchenkia orientalis NRRL Y-5396 bacterial liquid is 1 multiplied by 102-1×105cfu/mL。
4. The method for preparing the medlar and ginseng wine as claimed in claim 1, wherein the method comprises the following steps: and 4) crushing the medlar, the ginseng, the longan pulp and the Chinese date, and adding the crushed materials into the sterilized filtrate.
5. The method for preparing the medlar and ginseng wine as claimed in claim 1, wherein the method comprises the following steps: respectively adding water into the raspberry, the fructus amomi and the fructus alpiniae oxyphyllae in the step 1) for immersion, soaking for 3-8 hours for water absorption and swelling, and then sterilizing.
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| CN107595907A (en) * | 2017-09-26 | 2018-01-19 | 吉林农业大学 | Kefir grain fermented ginseng liquid |
| CN108060045A (en) * | 2018-02-26 | 2018-05-22 | 王顺文 | Fructus amomi fermented distilled liquor and preparation method |
| JP2021000083A (en) * | 2019-06-21 | 2021-01-07 | ティーシーアイ カンパニー リミテッド | Panax ginseng-lycium chinense fermented liquid and preparation method thereof |
| CN111171993A (en) * | 2020-01-08 | 2020-05-19 | 杜小田 | Fructus amomi fruit wine |
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| CN103333811A (en) * | 2013-06-21 | 2013-10-02 | 武汉轻工大学 | Kluyveromyces marxianus as well as composition and application thereof |
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| CN103333811A (en) * | 2013-06-21 | 2013-10-02 | 武汉轻工大学 | Kluyveromyces marxianus as well as composition and application thereof |
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