CN108841482A - A kind of gastrodia liquor - Google Patents
A kind of gastrodia liquor Download PDFInfo
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- CN108841482A CN108841482A CN201810742461.4A CN201810742461A CN108841482A CN 108841482 A CN108841482 A CN 108841482A CN 201810742461 A CN201810742461 A CN 201810742461A CN 108841482 A CN108841482 A CN 108841482A
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Abstract
The invention discloses a kind of gastrodia liquors and preparation method thereof; belong to health liquor technical field; the present invention is using fresh Rhizoma Gastrodiae as raw material; by feedstock processing, juice adjustment, saccharification connect bacterium, main fermentation, post-fermentation, ageing and etc. be made; this gastrodia liquor all carries out under low temperature from feedstock processing to finished wine out of fermenting, and is sterilized using ultraviolet pulse, no fuel factor; this greatly protects heat-sensitive ingredients and volatile components, avoids the destruction and loss of Rhizoma Gastrodiae effective ingredient.Gastrodia liquor prepared by the present invention, alcoholic strength reach 14.9%vol（20℃）, gastrodin content is up to 106.65mg/L, and wine liquid has the compound fragrance of strong white wine and the peculiar fragrance of Rhizoma Gastrodiae, and wine body is coordinated, and it is mellow agreeable to the taste, there is gastrodia liquor individual style.
Description
Technical field
The invention belongs to health liquor technical field, in particular to a kind of gastrodia liquor and preparation method thereof.
Background technique
Rhizoma Gastrodiae be orchid Rhizoma Gastrodiae Gastrodia elata Bl. dry tuber also known as rhizoma gastrodiae, from mother, yellow moccasin flower,
God grass etc. is main product the ground such as Guizhou, Yunnan, is famous Chinese medicine, civil also to have food custom.Gastrodin is wherein to play
The main monomer component of effect, with calming the liver, relieve the wind syndrome, relieving convulsion, expansion blood vessel, reduce blood pressure, enhance heart and brain blood flow, improvement
Cardio cerebral function and other effects.And gastrodia liquor is a kind of with Rhizoma Gastrodiae health liquor as main component, the effect of gastrodia liquor, depends on beneficial
The content of ingredient will sufficiently get hold of its major function when formulating product standard to produce the product of high quality
The content of property ingredient.
In the prior art, the preparation of gastrodia liquor generallys use dry, fresh Rhizoma Gastrodiae and directly impregnates, but this technique will cause Gastrodin
It leaches not exclusively, the problem of resulting in waste of resources；Such as Patent No.:CN201610592746.5's《A kind of production of gastrodia liquor
Method》Middle be soaked in white wine using the several kinds of Chinese medicinal materials smashed to pieces mixing prepares gastrodia liquor.Or boiling, fermentation process are used,
Due to thermophilic digestion, the destruction and loss of Rhizoma Gastrodiae effective ingredient are inevitably caused.Patent No.：CN02155252.5's《It is a kind of fresh
Gastrodia liquor and its manufacturing method》Disclose a kind of fresh Rhizoma Gastrodiae cleaned, chopping, extract Rhizoma Gastrodiae juice, then press 3-8 with white wine：
The method that 50 ratio blends gastrodia liquor, the method for extracting rhizome gastrodiae juice are difficult to ensure that rhizome gastrodiae juice is not pasted during heat sterilization
Change, and there are problems that the waste of Rhizoma Gastrodiae dry matter resource.
Summary of the invention
The object of the present invention is to provide a kind of gastrodia liquor, which has the compound fragrance of strong white wine and day
The peculiar fragrance of fiber crops, wine body is coordinated, mellow agreeable to the taste, has gastrodia liquor individual style.
The purpose of the present invention and solution technical problem underlying adopt the following technical solutions to realize：A kind of gastrodia liquor,
It is characterized in that：Preparation method includes the following steps：
(1) feedstock processing：Fresh gastrodia elata is selected to clean, mashing in the Rhizoma Gastrodiae side having cuting slice grain addition grinder is broken, it collects
It is spare after Gastrodia tuber juice sterilizing；
(2) juice adjusts：Adjustment fermentation liquid makes Gastrodia tuber juice content 20%-45%, cane sugar content 10%-30%, distills
Water is spare after being 30%-60%；
(3) saccharification connects bacterium：The yeast juice of 2%-10% is added in fermentation after fermentation liquid to be placed in in 40 DEG C of water-bath the 1h that is saccharified
In liquid；
(4) main fermentation：It the fermentation liquid after bacterium will be connect is placed under conditions of 25 DEG C and be sealed by fermentation 21d, the first seven day that ferments breaks a seal daily
Stirring is primary；
(5) post-fermentation：After main fermentation, is kept for 25 DEG C and continue fermentation 3~5 weeks；
(6) ageing：After fermentation, precipitating is separated with juice by pouring, contained with the good vial of clean and leakproofness
Juice is filled, ageing terminates to sterilize, seal, as finished wine.
It is good that the step (1) selects condition, complete appearance, it is not damaged, without rotting, appearance is fresh without mouldy no disease and pests harm
Rhizoma Gastrodiae rinses roughly the Rhizoma Gastrodiae of select clear water one time, removes sludge, then carefully clean Rhizoma Gastrodiae surface to nothing with circulating water
Belt leather Rhizoma Gastrodiae, is cut into the square grain of 5mm*5mm*5mm by dirt residual.
Fermentation liquid in the step (2) also added the ammonium dihydrogen phosphate of fermentating liquid volume 0.05%, 0.05%
Alpha-amylase, 0.04% carbohydrase, and with citric acid adjust fermentation liquid pH be 3.9-5.1.
The yeast juice of the step (3) is also through overactivation and domestication, and specific step is as follows：
(1) activated yeast：2% sucrose is added in 35-42 DEG C of 50ml distilled water, 5% active dry yeast is careful mixed
Even, standing 20min-30min makes it restore fermentative activity, is gently mixed 1 time every 10min, yeast activated liquid is obtained after homogeneous；
(2) domestication of yeast：
Level-one domestication：It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 3.13%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access accounts for the yeast activated liquid of Rhizoma Gastrodiae slurry product 2%-10% after the 30min that sterilizes under normal pressure, then shakes
It is dynamic that thallus is made to scatter, in 25 DEG C of constant temperature incubation 16h-24h, obtain one grade fermemtation liquid；
Second level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 6.25%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by level-one domestication after the 30min that sterilizes under normal pressure and homogeneous accounts for Rhizoma Gastrodiae slurry product 2%-
10% one grade fermemtation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains second order fermentation liquid；
Three-level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 12.5%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by second level domestication after the 30min that sterilizes under normal pressure and homogeneous accounts for Rhizoma Gastrodiae slurry product 2%-
10% second order fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains three grade fermemtation liquid；
Level Four domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 25%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by three-level domestication after the 30min that sterilizes under normal pressure and homogeneous accounts for Rhizoma Gastrodiae slurry product 2%-10%
Three grade fermemtation liquid, then shake so that thallus is scatter, 25 DEG C of constant temperature incubations for 24 hours to get arrive yeast juice.
The sterilizing of all steps is all made of the sterilization of the ultraviolet pulse under 101KPa.
The gastrodia liquor can also be deployed into wine products with various fruit juice or fruit wine.
The beneficial effects of the present invention are：
1, the present invention is carried out inoculum fermented using the resistance to high Rhizoma Gastrodiae yeast concentrations bacterium by domestication, and domestication makes yeast in earlier fermentation
A possibility that yeasting can comparatively fast be adapted to, shorten fermentation period, reduce living contaminants, ferment effect obviously compares without domestication
Yeast is good, and allows and greatly extract effective component Gastrodin in Rhizoma Gastrodiae in fermentation process.
2, the entire fermentation process of gastrodia liquor of the invention carries out in a low temperature of 25 DEG C, from feedstock processing to ferment out at
It samples wine and is all carried out under low temperature, and sterilized using ultraviolet pulse, pulse penetration power is strong, ultraviolet appropriate surface sterilization, the two cooperation
Bactericidal effect is good, no fuel factor, this greatly protects heat-sensitive ingredients and volatile components, avoids the broken of Rhizoma Gastrodiae effective ingredient
Bad and loss.
3, after fresh Rhizoma Gastrodiae belt leather is crushed (Rhizoma Gastrodiae epidermis relatively high functional component containing more content) liquefaction in the present invention
Fermentation, wherein water-soluble and alcohol-soluble effective component almost discharges, health-care efficacy is high.
4, gastrodia liquor prepared by the present invention, wine liquid have the compound fragrance of strong white wine and the peculiar fragrance of Rhizoma Gastrodiae, and wine body is coordinated,
It is mellow agreeable to the taste, there is gastrodia liquor individual style, this gastrodia liquor can be used as daily drinking wine because its alcoholic strength is not high, and this product both may be used
Independently at wine, also there can be high market potential quality with other health-care medicinal alcoholic blending and tastings.
Detailed description of the invention
Fig. 1 is pH value and fermenting power curve graph.
Fig. 2 is yeast fermenting power and sugared content curve graph.
Fig. 3 is day jute pulp additive amount and fermenting power curve graph.
Fig. 4 is fermentation temperature and fermenting power curve graph.
Specific embodiment
Be described further below technical solution of the present invention, but claimed range be not limited to it is described.
Embodiment 1：
A kind of gastrodia liquor, preparation include the following steps：
(1) feedstock processing：It is good to select condition, complete appearance, not damaged, nothing are rotted, fresh day of the appearance without mouldy no disease and pests harm
Fiber crops rinse roughly the Rhizoma Gastrodiae of select clear water one time, remove sludge, then carefully clean Rhizoma Gastrodiae surface to no dirt with circulating water
Belt leather Rhizoma Gastrodiae, is cut into the square grain of about 5mm*5mm*5mm by dirt residual, and mashing in the Rhizoma Gastrodiae side having cuting slice grain addition grinder is broken
It is broken, it collects spare after fresh Gastrodia tuber juice ultraviolet pulse is sterilized；
(2) juice adjusts：Adjustment fermentation liquid makes a day jute pulp content 40%, cane sugar content 30%, distilled water 30%%, and
Ammonium dihydrogen phosphate, 0.05% alpha-amylase, 0.04% carbohydrase for adding fermentating liquid volume 0.05% respectively, use citric acid
The pH for adjusting fermentation liquid is spare after being 5.1；
(3) activated yeast：2% sucrose is added in 42 DEG C of 50ml distilled water, 5% active dry yeast is careful to mix, quiet
Setting 20min-30min makes it restore fermentative activity, is gently mixed 1 time every 10min, yeast activated liquid is obtained after homogeneous；
(4) domestication of yeast：
Level-one domestication：It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 3.13%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access accounts for the yeast activated liquid of Rhizoma Gastrodiae slurry product 8% after the 30min that sterilizes under normal pressure, and then shaking makes
Thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains one grade fermemtation liquid；
Second level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 6.25%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by level-one domestication and account for Rhizoma Gastrodiae slurry product 8% one of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains second order fermentation liquid；
Three-level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 12.5%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by second level domestication and account for Rhizoma Gastrodiae slurry product 8% two of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains three grade fermemtation liquid；
Level Four domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 25%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by three-level domestication and the three-level for accounting for Rhizoma Gastrodiae slurry product 8% of homogeneous after the 30min that sterilizes under normal pressure
Fermentation liquid, then shake so that thallus is scatter, 25 DEG C of constant temperature incubations for 24 hours to get arrive yeast juice.
(5) saccharification connects bacterium：Fermentation liquid is placed in in 40 DEG C of water-bath the yeast juice that 8% is added after saccharification 1h in fermentation liquid
In；
(6) main fermentation：It the fermentation liquid after bacterium will be connect is placed under conditions of 25 DEG C and be sealed by fermentation 21d, the first seven day that ferments breaks a seal daily
Stirring is primary；
(7) post-fermentation：After main fermentation, is kept for 25 DEG C and continue fermentation 3~5 weeks；
(8) ageing：After fermentation, precipitating is separated with juice by pouring, contained with the good vial of clean and leakproofness
Juice is filled, ageing terminates can ultraviolet pulse sterilization, sealing, as finished wine.
Embodiment 2：
A kind of gastrodia liquor, preparation include the following steps：
(1) feedstock processing：It is good to select condition, complete appearance, not damaged, nothing are rotted, fresh day of the appearance without mouldy no disease and pests harm
Fiber crops rinse roughly the Rhizoma Gastrodiae of select clear water one time, remove sludge, then carefully clean Rhizoma Gastrodiae surface to no dirt with circulating water
Belt leather Rhizoma Gastrodiae, is cut into the square grain of about 5mm*5mm*5mm by dirt residual, and mashing in the Rhizoma Gastrodiae side having cuting slice grain addition grinder is broken
It is broken, it collects spare after fresh Gastrodia tuber juice ultraviolet pulse is sterilized；
(2) juice adjusts：Adjustment fermentation liquid makes a day jute pulp content 20%, cane sugar content 20%, distilled water 60%, and divides
Not Tian Jia fermentating liquid volume 0.05% ammonium dihydrogen phosphate, 0.05% alpha-amylase, 0.04% carbohydrase, with citric acid tune
The pH for saving fermentation liquid is spare after being 3.9；
(3) activated yeast：2% sucrose is added in 35 DEG C of 50ml distilled water, 5% active dry yeast is careful to mix, quiet
Setting 20min-30min makes it restore fermentative activity, is gently mixed 1 time every 10min, yeast activated liquid is obtained after homogeneous；
(4) domestication of yeast：
Level-one domestication：It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 3.13%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access accounts for the yeast activated liquid of Rhizoma Gastrodiae slurry product 2% after the 30min that sterilizes under normal pressure, and then shaking makes
Thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains one grade fermemtation liquid；
Second level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 6.25%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by level-one domestication and account for Rhizoma Gastrodiae slurry product 2% one of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains second order fermentation liquid；
Three-level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 12.5%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by second level domestication and account for Rhizoma Gastrodiae slurry product 2% two of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains three grade fermemtation liquid；
Level Four domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 25%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by three-level domestication and the three-level for accounting for Rhizoma Gastrodiae slurry product 2% of homogeneous after the 30min that sterilizes under normal pressure
Fermentation liquid, then shake so that thallus is scatter, 25 DEG C of constant temperature incubations for 24 hours to get arrive yeast juice.
(5) saccharification connects bacterium：Fermentation liquid is placed in in 40 DEG C of water-bath the yeast juice that 2% is added after saccharification 1h in fermentation liquid
In；
(6) main fermentation：It the fermentation liquid after bacterium will be connect is placed under conditions of 25 DEG C and be sealed by fermentation 21d, the first seven day that ferments breaks a seal daily
Stirring is primary；
(7) post-fermentation：After main fermentation, is kept for 25 DEG C and continue fermentation 3~5 weeks；
(8) ageing：After fermentation, precipitating is separated with juice by pouring, contained with the good vial of clean and leakproofness
Juice is filled, ageing terminates can ultraviolet pulse sterilization, sealing, as finished wine.
Embodiment 3：
A kind of gastrodia liquor, preparation include the following steps：
(1) feedstock processing：It is good to select condition, complete appearance, not damaged, nothing are rotted, fresh day of the appearance without mouldy no disease and pests harm
Fiber crops rinse roughly the Rhizoma Gastrodiae of select clear water one time, remove sludge, then carefully clean Rhizoma Gastrodiae surface to no dirt with circulating water
Belt leather Rhizoma Gastrodiae, is cut into the square grain of about 5mm*5mm*5mm by dirt residual, and mashing in the Rhizoma Gastrodiae side having cuting slice grain addition grinder is broken
It is broken, it collects spare after fresh Gastrodia tuber juice ultraviolet pulse is sterilized；
(2) juice adjusts：Adjustment fermentation liquid makes a day jute pulp content 30%, cane sugar content 20%, distilled water 50%, and divides
Not Tian Jia fermentating liquid volume 0.05% ammonium dihydrogen phosphate, 0.05% alpha-amylase, 0.04% carbohydrase, with citric acid tune
The pH for saving fermentation liquid is spare after being 4.5；
(3) activated yeast：2% sucrose is added in 37 DEG C of 50ml distilled water, 5% active dry yeast is careful to mix, quiet
Setting 20min-30min makes it restore fermentative activity, is gently mixed 1 time every 10min, yeast activated liquid is obtained after homogeneous；
(4) domestication of yeast：
Level-one domestication：It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 3.13%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access accounts for the yeast activated liquid of Rhizoma Gastrodiae slurry product 5% after the 30min that sterilizes under normal pressure, and then shaking makes
Thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains one grade fermemtation liquid；
Second level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 6.25%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by level-one domestication and account for Rhizoma Gastrodiae slurry product 5% one of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains second order fermentation liquid；
Three-level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 12.5%, adds 0.05% phosphorus of day jute pulp
Acid dihydride ammonia, sterile working access is by second level domestication and account for Rhizoma Gastrodiae slurry product 5% two of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains three grade fermemtation liquid；
Level Four domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 25%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by three-level domestication and the three-level for accounting for Rhizoma Gastrodiae slurry product 5% of homogeneous after the 30min that sterilizes under normal pressure
Fermentation liquid, then shake so that thallus is scatter, 25 DEG C of constant temperature incubations for 24 hours to get arrive yeast juice.
(5) saccharification connects bacterium：Fermentation liquid is placed in in 40 DEG C of water-bath the yeast juice that 5% is added after saccharification 1h in fermentation liquid
In；
(6) main fermentation：It the fermentation liquid after bacterium will be connect is placed under conditions of 25 DEG C and be sealed by fermentation 21d, the first seven day that ferments breaks a seal daily
Stirring is primary；
(7) post-fermentation：After main fermentation, is kept for 25 DEG C and continue fermentation 3~5 weeks；
(8) ageing：After fermentation, precipitating is separated with juice by pouring, contained with the good vial of clean and leakproofness
Juice is filled, ageing terminates can ultraviolet pulse sterilization, sealing, as finished wine.
In order to ensure effect of the invention, inventor has carried out primary study to the zymotechnique of Rhizoma Gastrodiae, also to obtained
Medicinal health effect of gastrodia liquor carried out corresponding experimental study, it is specific as follows：
One, Study on Fermentation
To integrate fermenting power as performance assessment criteria, the screening of process conditions is carried out.
1, material and instrument：
Experimental material：Gastrodia elata in Guizhou, white granulated sugar, copper sulphate, sodium hydroxide, citric acid (food additives), ammonium di-hydrogen phosphate, phosphorus
Sour (chromatographically pure), acetonitrile (chromatographically pure).Amylase, carbohydrase, Gastrodin standard items.
SPX-150B-Z type biochemical cultivation case, Shanghai Boxun Industrial Co., Ltd.；Thermostat water bath, the Yongxing Ke Wei, Beijing instrument
Device Co., Ltd；Isothermal vibration incubator, Shanghai Tensuclab Instrument Manufacturing Co., Ltd.；Saccharometer, Shijiazhuang Stettlen instrument
Device equipment Co., Ltd；Alcohol meter, Hong Li instrument plant of Hejian City of Hebei province；Agilent 1260LC, Agilent company；TCC18
Chromatographic column, Agilent company；Its woods Bell's instrument manufacturing Co., Ltd of vortex instrument Shanghai City；PH meter, Shanghai instrument electricity scientific instrument
Limited liability company；DFY-200 high speed Universal pulverizer (Lin great Machinery Co., Ltd. of Wenling city).
2, experiment of single factor：
2.1 initial pH single factor experiments：
Take a certain amount of fermentation liquid, other conditions are constant, with citric acid adjust the pH of fermentation liquid be respectively 3.9,4.2,4.5,
4.8,5.1, its alcoholic strength is surveyed after fermentation completely and evaluates its fermenting power, determines relatively suitable pH value range；Test result such as Fig. 1, pH exist
Fermenting power performance around 4.5 it is best, and it is undesirable to ferment under the environment of peracid or low acid, analyze the possible reason is
Under the conditions of peracid, stronger bacteriostasis can be shown to the antipathogenic composition of yeast such as vanillic aldehyde in Rhizoma Gastrodiae；Low acid environment is not
It is suitble to the growth fermentation of yeast, and is more prone to produce miscellaneous bacteria.In summary, selection pH4.2~pH4.8 optimizes reality
It tests.
2.2 sugared content single factor experiments：
A certain amount of fermentation liquid is taken, other conditions are constant, add different amounts of white granulated sugar, sugared content is made to respectively reach 10%,
15%, 20%, 25%, 30%, by evaluating its fermenting power, determine relatively suitable sugared content range；Test result such as Fig. 2, certain
In range, the fermentability of yeast is very vigorous, and continues to increase with sugared content, and yeast fermenting power is counter to be not so good as low sugar contents
's.It analyzes there are two possible reasons：One, sugar is used as the single increase dosage of carbon source material, and microorganism needs that other are required
Nutrient is then relatively deficient, and fermentation is caused not can be carried out completely；Two, higher sugar contents provide environment hyperosmosis, lead to cell
It shrinks, it is suppressed that the intracorporal biochemical reactions of yeast inhibit its growth and breeding.According to suitable ratio, select 15%~
25% sugared content range optimizes test.
2.3 fresh days jute pulp ratio single factor experiments：
Take a certain amount of fermentation liquid, other conditions are constant, adjustment fermentation liquid makes Gastrodia tuber juice ratio be respectively 20%, 25%,
30%, 35%, 40%, 45%, its fermenting power is evaluated, fresh day jute pulp proportional region is relatively fitted in determination.Test result such as Fig. 3, from figure
Upper to can be seen that in low strength range, fermentation liquid has higher fermenting power, but with the raising of day jute pulp additive amount, fermenting power
Declined.This is because some substances have bacteriostasis in Rhizoma Gastrodiae ingredient, the concentration of day jute pulp is higher, and antibacterial phenomenon is got over
Obviously.Comprehensive Correlation selects concentration range to do Optimum Experiment for 20%~30% day jute pulp.
2.4 fermentation temperature single factor experiments：
A certain amount of fermentation liquid is taken, other conditions are constant, and fermentation temperature is set to 23 DEG C, 25 DEG C, 27 DEG C, 29 DEG C, 31 DEG C respectively, lead to
It crosses and evaluates its fermenting power, determine relatively suitable temperature range.The temperature range of test result such as Fig. 4, the suitable growth and breeding of yeast exist
20 DEG C~30 DEG C, by experiments have shown that, in this temperature range, temperature is higher, and fermentation rate is faster, and correlation merit then slightly has
Decline.Through Comprehensive Correlation, chooses 23~27 DEG C and be used as Optimum Experiment.
3, fermentation technology optimization is tested：
Obtain the base region of each single factor test parameter by single factor experiment, with fresh Rhizoma Gastrodiae content (A), white sugar content (B), just
Four beginning pH value (C), fermentation temperature (D) factor design L9 (34) orthogonal tests, orthogonal test factor level are shown in Table 1, and sense organ is commented
Determine table and be shown in Table 2, orthogonal experiments are shown in Table 3；
1 orthogonal test factor of table and level
Table 1Factors And Levels for Orthogonal Test
2 gastrodia elata fermentation wine sense organ evaluating meter of table
Table 2sensory evaluation of Gastrodia elata fermented wine
The analysis of 3 orthogonal experiments of table
In 3 orthogonal test of table, according to A, B, C, the very poor Rj value size of tetra- factors of D, it can be seen that RD>RA>RB>RC, explanation
D factor, that is, fermentation temperature is most important factor in four factors, is secondly the i.e. fresh day jute pulp content of factor A and factor B respectively
That is white sugar content, most unessential factor C i.e. fermentation pH value, i.e. 4 factor primary and secondarys sequences are：D > A > B > C.According to each
It is A that the best level of factor, which chooses optimum combination,3B2C1D3, in orthogonal arrage, tested number 8 is optimal level combination, i.e., fresh
Rhizoma Gastrodiae additive amount is 30%, white granulated sugar additive amount is 20%, initial pH value 4.8, fermentation temperature are 27 DEG C.
In order to verify the reliability of orthogonal acquired results, is fermented, obtained to Rhizoma Gastrodiae using resulting optimal parameter is optimized
To gastrodin content up to 106.65mg/L, it is higher than similar-type products content, alcoholic strength is 14.9%vol (20 DEG C), wine liquid tool
There are the compound fragrance of strong white wine and the peculiar fragrance of Rhizoma Gastrodiae, wine body is coordinated, and it is mellow agreeable to the taste, there is the unique style of gastrodia liquor.
To sum up, the present invention carries out under low temperature from feedstock processing to finished wine out of fermenting, and is sterilized using ultraviolet pulse,
Without fuel factor, this greatly protects heat-sensitive ingredients and volatile components, avoids the destruction and loss of Rhizoma Gastrodiae effective ingredient.This
The gastrodia liquor of preparation is invented, alcoholic strength reaches 14.9%vol (20 DEG C), and gastrodin content reaches 106.65mg/L, and wine liquid has strong
The compound fragrance of white wine and the peculiar fragrance of Rhizoma Gastrodiae, wine body is coordinated, mellow agreeable to the taste, has gastrodia liquor individual style.
The above is only preferable embodiment of the invention, is not intended to limit the present invention in any form,
It is any without departing from technical solution of the present invention content, it is to the above embodiments according to the technical essence of the invention any simply to repair
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (6)
1. a kind of gastrodia liquor, it is characterised in that：Preparation method includes the following steps：
（1）Feedstock processing：Fresh gastrodia elata is selected to clean, mashing in the Rhizoma Gastrodiae side having cuting slice grain addition grinder is broken, it collects
It is spare after Gastrodia tuber juice sterilizing；
（2）Juice adjustment：Adjustment fermentation liquid makes Gastrodia tuber juice content 20%-45%, cane sugar content 10%-30%, and distilled water is
It is spare after 30%-60%；
（3）Saccharification connects bacterium：The yeast juice of 2%-10% is added in fermentation liquid after fermentation liquid to be placed in in 40 DEG C of water-bath the 1h that is saccharified
In；
（4）Main fermentation：It the fermentation liquid after bacterium will be connect is placed under conditions of 25 DEG C and be sealed by fermentation 21d, the first seven day that ferments breaks a seal daily
Stirring is primary；
（5）Post-fermentation：After main fermentation, is kept for 25 DEG C and continue fermentation 3 ~ 5 weeks；
（6）Ageing：After fermentation, precipitating is separated with juice by pouring, contained with the good vial of clean and leakproofness
Juice is filled, ageing terminates to sterilize, seal, as finished wine.
2. a kind of gastrodia liquor as described in claim 1, it is characterised in that：The step（1）It is good to select condition, complete appearance,
Not damaged, nothing is rotted, and fresh gastrodia elata of the appearance without mouldy no disease and pests harm rinses roughly the Rhizoma Gastrodiae of select clear water one time,
Sludge is removed, then carefully cleans Rhizoma Gastrodiae surface to no dirt with circulating water and remains, belt leather Rhizoma Gastrodiae is cut into the side of 5mm*5mm*5mm
Grain.
3. a kind of gastrodia liquor as described in claim 1, it is characterised in that：The step（2）In fermentation liquid also added
The ammonium dihydrogen phosphate of fermentating liquid volume 0.05%, 0.05% alpha-amylase, 0.04% carbohydrase, and adjusted and fermented with citric acid
The pH of liquid is 3.9-5.1.
4. a kind of gastrodia liquor as described in claim 1, it is characterised in that：The step（3）Yeast juice also through overactivation with
And domestication, specific step is as follows：
（1）Activated yeast：2% sucrose is added in 35-42 DEG C of 50ml distilled water, 5% active dry yeast is careful to mix,
Standing 20min-30min makes it restore fermentative activity, is gently mixed 1 time every 10min, yeast activated liquid is obtained after homogeneous；
（2）The domestication of yeast：
Level-one domestication：It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 3.13%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access accounts for the yeast activated liquid of Rhizoma Gastrodiae slurry product 2%-10% after the 30min that sterilizes under normal pressure, and then shaking makes
Thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains one grade fermemtation liquid；
Second level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 6.25%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by level-one domestication after the 30min that sterilizes under normal pressure and homogeneous accounts for Rhizoma Gastrodiae slurry product 2%-10%'s
One grade fermemtation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains second order fermentation liquid；
Three-level domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 12.5%, adds 0.05% phosphoric acid of day jute pulp
Dihydro ammonia, sterile working access is by second level domestication after the 30min that sterilizes under normal pressure and homogeneous accounts for Rhizoma Gastrodiae slurry product 2%-10%'s
Second order fermentation liquid, then shaking makes thallus scatter, and in 25 DEG C of constant temperature incubation 16h-24h, obtains three grade fermemtation liquid；
Level Four domestication:It takes Gastrodia tuber juice to be diluted to the day jute pulp containing Gastrodia tuber juice 25%, adds 0.05% di(2-ethylhexyl)phosphate of day jute pulp
Hydrogen ammonia, sterile working access is by three-level domestication and account for Rhizoma Gastrodiae slurry product 2%-10% three of homogeneous after the 30min that sterilizes under normal pressure
Grade fermentation liquid, then shake so that thallus is scatter, 25 DEG C of constant temperature incubations for 24 hours to get arrive yeast juice.
5. a kind of gastrodia liquor as described in claim 1, it is characterised in that：The sterilizing of all steps is all made of the purple under 101KPa
Outer pulse sterilization.
6. a kind of gastrodia liquor as claimed in claims 1-5, it is characterised in that：The gastrodia liquor can also with various fruit juice or
Fruit wine is deployed into wine products.
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| CN113801755A (en) * | 2021-09-22 | 2021-12-17 | 丁政然 | Preparation method of gastrodia elata and ginseng wine |
| CN116121022A (en) * | 2023-04-19 | 2023-05-16 | 四川赤健中药科技有限公司 | Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof |
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