CN110923097A - A method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae medicated leaven - Google Patents
A method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae medicated leaven Download PDFInfo
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Abstract
The invention provides a method for preparing gastrodia tuber wine by using gastrodia tuber medicinal starter, which comprises the following steps: (1) preparing gastrodia elata medicinal starter, (2) taking sticky rice and gastrodia elata dregs as raw materials, fermenting and distilling the gastrodia elata medicinal starter to obtain rice wine distilled liquor containing gastrodin, and (3) reflux-extracting the gastrodin in the gastrodia elata powder by the rice wine distilled liquor to obtain the gastrodia elata wine. The method solves the problems of low gastrodine content and poor taste and smell of the gastrodia tuber wine prepared by the prior art, effectively improves the gastrodine content of the gastrodia tuber wine, improves the taste and smell of the gastrodia tuber wine, and realizes the resource utilization of gastrodia tuber dregs compared with the common rice wine.
Description
Technical Field
The invention belongs to the field of fermented wine, and relates to a method for preparing gastrodia elata wine by using gastrodia elata medicated leaven.
Background
Gastrodia elata, also known as Thymus chinensis, Pleioblastus Amboinicus, Lysimachia christinae Hance, ghost, Mupu, Gastrodia elata, Dingfeng grass, Bailongpi, etc., is a perennial herb of Gastrodia genus of Orchidaceae. The rhizoma Gastrodiae has high medicinal value and edible nutritive value, and is rich in gastrodine, vanillin, protein, amino acids and microelements. It is pungent, warm and nontoxic, and has effects of resisting epilepsia, palpitation, rheumatism, tranquilizing, relieving spasm, relieving pain, tonifying deficiency, calming liver, and calming endogenous wind. The function is mainly indicated. Clinical application proves that the gastrodia elata has obvious curative effect on vascular nervous headache, cerebral concussion sequelae and the like.
The main functional component in the gastrodia elata is gastrodin, and the gastrodia elata wine is prepared mainly by soaking the gastrodia elata in white spirit in the prior art, but the extraction rate and the extraction efficiency of the method for the functional components such as the gastrodin are very low, the content of the gastrodin in the obtained gastrodia elata wine is very low, and the prepared gastrodia elata wine is thick in taste and hard in mouthfeel and low in acceptance of consumers. The inventor of the application finds that if the gastrodia elata powder and the rice are directly used for fermentation, the content of gastrodin in the obtained rice wine is about 1000 mug/g, but the content of the gastrodin in the distilled liquor obtained by distilling the rice wine is only about 600 mug/g, the gastrodin is difficult to be distilled out along with the liquor, and the liquor with higher gastrodin content cannot be obtained, so that the method for directly developing the liquid distilled liquor by using the gastrodia elata in the prior art has certain limitation. Therefore, how to fully transfer the functional components such as gastrodine in the gastrodia elata into the liquor to prepare the gastrodia elata liquor rich in the gastrodine, improve the hardness taste and the thick gastrodia elata flavor of the gastrodia elata liquor prepared by a liquor soaking mode, increase the acceptance of consumers on the gastrodia elata liquor, fully realize resource utilization of the gastrodia elata, and is a great problem in development of the gastrodia elata liquor.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a method for preparing gastrodia elata wine by using gastrodia elata medicinal yeast, solves the problems of low gastrodin content, stiff mouthfeel and poor smell of the gastrodia elata wine prepared by the prior art, effectively improves the gastrodin content of the gastrodia elata wine, improves the mouthfeel and the smell of the gastrodia elata wine, recycles gastrodin residues and improves the fermentation rate.
The invention provides a method for preparing gastrodia tuber wine by using gastrodia tuber medicinal starter, which comprises the following steps:
(1) preparing rhizoma Gastrodiae medicated leaven
Washing, soaking and draining rice, steaming to obtain steamed rice, naturally cooling to 28-32 ℃, inoculating aspergillus flavus spore suspension into the steamed rice under an aseptic condition, adding gastrodia elata powder, fully stirring uniformly, performing accumulation culture for 60-72 hours in a constant-temperature and constant-humidity environment with the temperature of 31-38 ℃ and the humidity of 92-96%, and then drying under the condition of not more than 40 ℃ to obtain gastrodia elata medicated leaven;
(2) fermentation of
① soaking Oryza glutinosa, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza glutinosa has no core, washing with cold water until cooked rice is granular and not sticky, draining, and naturally cooling to room temperature to obtain temperature-regulated mixture;
the gastrodia elata dregs are derived from the gastrodia elata dregs generated in the step (3) during the last production, and gastrodia elata powder is used for replacing the gastrodia elata dregs during the first production, wherein the adding amount of the gastrodia elata dregs in the step is 5% -14% of the mass of the sticky rice before soaking;
② adding rhizoma Gastrodiae medicated leaven and Saccharomyces cerevisiae into the temperature-regulated mixture, adding 20-35 deg.C water 50-70 wt% of Oryza Glutinosa, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor with gastrodin content of 750-960 mug/mL;
(3) extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor obtained in the step (2) according to the proportion that 15-25 mL of rice wine distilled liquor is added into every 1g of gastrodia elata powder, performing reflux extraction in a boiling water bath for 2-3 hours, and filtering to obtain gastrodia elata liquor and gastrodia elata residues, wherein the content of gastrodin in the obtained gastrodia elata liquor exceeds 2650 mu g/mL; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
Further, in the step (1) of the method for preparing the gastrodia tuber wine by using the gastrodia tuber medicinal starter, the addition amount of the gastrodia tuber powder is 1-2% of the mass of the rice.
Further, in the step (1) of the method for preparing the gastrodia tuber wine by using the gastrodia tuber medicinal starter, 3 multiplied by 10 is inoculated into every 1g of rice6～6×106The aspergillus flavus spore suspension is prepared by ① scraping aspergillus flavus spores on a strain slope, inoculating the aspergillus flavus spores on a PDA test tube slope culture medium, culturing at the constant temperature of 26-28 ℃ for 4-6 days for activation, ② inoculating the bacteria activated in the step ① on a bran solid culture medium, culturing at the constant temperature of 26-28 ℃ until yellow green spores grow, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores with sterile water to obtain the aspergillus flavus spore suspension, wherein the formula of the bran solid culture medium is preferably 2-6 g of flour, 15-20 g of bran and 10-20 mL of water.
Further, in the step (2) ② of the method for preparing the gastrodia elata wine by utilizing the gastrodia elata medicated leaven, the adding amounts of the gastrodia elata medicated leaven and the saccharomyces cerevisiae are respectively 10% -25% and 0.2% -0.5% of the mass of the sticky rice, and the adding amounts of the gastrodia elata medicated leaven and the saccharomyces cerevisiae in the step (2) ② are calculated by taking the mass of the sticky rice before soaking as a reference.
Further, the inventor of the present application explores the influence of the addition amount of the gastrodia elata dregs in the step (2) ① on the fermentation process, and finds that the addition amount of the gastrodia elata dregs influences the fermentation rate and the content of the gastrodin in the rice wine distilled liquor, and in the step (2) ① of the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, the addition amount of the gastrodia elata dregs is preferably 8% -10% of the mass of the glutinous rice before soaking.
Further, in the step (2) ② of the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, the gastrodia elata wine is fermented at the temperature of 27-35 ℃ for 13-14 days, and no carbon dioxide is generated.
Further, in the step (2) ① of the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, when sticky rice is soaked, the sticky rice is soaked in water at the temperature of 15-45 ℃ for 8-16 hours.
Further, in the step (1) of the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, when the washed rice is soaked, the rice is soaked in water at room temperature for 30-60 min.
Further, in the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, the gastrodia elata powder is sieved by a sieve of 100-200 meshes.
Compared with the prior art, the technical scheme of the invention has the following beneficial technical effects:
1. the invention provides a method for preparing gastrodia elata wine by using gastrodia elata medicinal starter, which comprises the steps of fermenting glutinous rice added with gastrodia elata dregs by using the gastrodia elata medicinal starter, distilling rice wine obtained by fermentation to obtain rice wine distilled liquor, and extracting gastrodine from gastrodia elata powder by using the rice wine distilled liquor in a heat reflux mode to obtain the gastrodia elata wine with the gastrodine content of more than 2650 mu g/mL and even up to 2758.43 mu g/mL. Solves the problem of low gastrodin content in the rhizoma gastrodiae wine prepared by soaking method in the prior art, and improves the nutrition and health care value of the rhizoma gastrodiae wine.
2. According to the method, the gastrodia elata medicated leaven is adopted in the fermentation process, and the gastrodia elata residue is properly added on the basis, so that the diastatic enzyme activity of the gastrodia elata medicated leaven is effectively improved, the diastatic enzyme activity of the gastrodia elata medicated leaven is as high as 1231U/g, the fermentation time can be shortened, the fermentation efficiency can be improved, and the gastrodia elata medicated leaven is favorable for saccharifying raw materials more thoroughly. Because the fermentation needs to be carried out under the condition of temperature control, which means that electric energy is consumed, the technical scheme of the invention can effectively shorten the fermentation time, which can save considerable energy consumption in industrial production and is beneficial to the reduction of production cost.
3. According to the method, rice is used as a main raw material, the gastrodia elata medicinal starter is used for fermentation on the basis that a proper amount of gastrodia elata residues are added, and finally, the obtained gastrodia elata wine product has rice wine fragrance and taste, the taste of gastrodin can be effectively covered, the taste of the gastrodin is softer, and the smell of the gastrodia elata wine is milder. The gastrodia elata wine prepared by the method is yellow in color, clear and transparent, has refreshing rice wine fragrance and gastrodia elata fragrance, is more mellow in taste than common rice wine, meets the standard of NY/T1885 plus 2017 'green food rice wine', solves the problems of harsh taste and strong gastrodia elata medicinal taste of the existing gastrodia elata wine prepared by directly mixing gastrodia elata powder with white wine and carrying out hot reflux extraction, improves the taste and the smell of the gastrodia elata wine, and is beneficial to increase of the acceptance of consumers on the gastrodia elata wine.
4. The method has simple process and low cost, can realize production by adopting the existing rice wine production equipment, has good practicability and is beneficial to popularization and application.
Detailed Description
The method for preparing rhizoma Gastrodiae wine by using the rhizoma Gastrodiae medicated leaven provided by the present invention is further explained by the following examples and comparative examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make certain insubstantial modifications and adaptations of the present invention based on the above disclosure and still fall within the scope of the present invention.
Materials, reagents and the like used in the following examples and comparative examples are commercially available unless otherwise specified; the gastrodia elata powder adopted in each of the following examples and comparative examples is gastrodia elata powder sieved by a 100-mesh sieve; the saccharomyces cerevisiae used in each example described below was Angel koji, and the common koji used in each proportion was Angel koji.
Example 1
In this embodiment, a method for preparing a gastrodia wine by fermenting gastrodia medicated leaven is provided, which comprises the following steps:
(1) preparing rhizoma Gastrodiae medicated leaven
Elutriating rice for 2 times, soaking in water at room temperature for 45min, draining, steaming under normal pressure until the rice grains are well cooked, have no white core and are not sticky (the steaming time is about 45min), and naturally cooling to 30 +/-1 ℃ to obtain the steamed rice with the water content of about 30-35 wt.%.
Transferring the steamed rice to a sterile tray under sterile conditions, and inoculating 5 × 10 per 1g rice6～6×106Inoculating Aspergillus flavus spore suspension into steamed rice, adding rhizoma Gastrodiae powder 2% of the rice mass, stirring, covering with sterile gauze, performing accumulation culture in constant temperature and humidity box at 32 + -1 deg.C and 95% humidity for 60 hr, and drying at no more than 40 deg.C to obtain rhizoma Gastrodiae medicated leaven.
The Aspergillus flavus spore suspension is prepared by the following steps of ① scraping Aspergillus flavus spores on a strain slant, inoculating the Aspergillus flavus spores on a PDA test tube slant culture medium, culturing at 27 +/-1 ℃ for 5 days for activation, ② inoculating the activated bacteria of the step ① on a bran solid culture medium, culturing at 27 +/-1 ℃ until yellow green spores grow, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores with sterile water to obtain the Aspergillus flavus spore suspension, wherein the formula of the bran solid culture medium comprises 5g of flour, 15g of bran and 15mL of water.
(2) Fermentation of
① soaking Oryza Glutinosa in 30 deg.C water for 12h, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza Glutinosa has no core, washing the mixture with cold water until rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
And (3) the gastrodia elata slag is derived from the gastrodia elata slag generated in the step (3) during the last production, and the gastrodia elata slag is replaced by gastrodia elata powder during the first production, in the step, the gastrodia elata powder is used for replacing the gastrodia elata slag during the first production, the adding amount of the gastrodia elata powder is 5% of the mass of the sticky rice before soaking, the gastrodia elata slag generated in the step (3) during the last production is added from the second production, and the adding amount of the gastrodia elata slag is 8% of the mass of the sticky rice before soaking.
② adding the temperature-adjusting mixture into a fermentation tank, adding rhizoma Gastrodiae medicated leaven 20% of glutinous rice and Angel fermented koji 0.4% of glutinous rice into the temperature-adjusting mixture, adding water of 20-35 deg.C of glutinous rice 60%, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
(3) Extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor obtained in the step (2) according to the proportion that 15mL of the rice wine distilled liquor is added into every 1g of the gastrodia elata powder, performing reflux extraction for 2 hours in a boiling water bath, and filtering to obtain gastrodia elata wine and gastrodia elata residues; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
In the embodiment, multiple times of production are continuously carried out, the content of gastrodin in the rice wine distilled liquor obtained in the step (2) and the gastrodin in the gastrodia wine obtained in the step (3) are detected during each secondary production, and it is found that the content difference of gastrodin in the rice wine distilled liquor obtained in the step (2) is not large and is 940-960 mu g/mL, and the content difference of gastrodin in the gastrodia wine obtained in the step (3) is not large and is 2700-2800 mu g/mL. The content data of gastrodin in the gastrodia elata wine obtained in the step (3) during the fifth production, the fermentation time and the saccharifying enzyme activity data in the step (2) are shown in table 1, and the sensory quality of the gastrodia elata wine obtained in the fifth production is shown in table 2.
Example 2
In this embodiment, a method for preparing a gastrodia wine by fermenting gastrodia medicated leaven is provided, which comprises the following steps:
(1) preparing rhizoma Gastrodiae medicated leaven
Elutriating rice for 3 times, soaking in water at room temperature for 30min, draining, steaming under normal pressure until the rice grains are well cooked, have no white core and are not sticky (the steaming time is about 45min), and naturally cooling to 30 +/-1 ℃ to obtain steamed rice with the water content of about 30-35 wt.%.
Transferring the steamed rice to a sterile tray under aseptic conditions, with the size of each 1gMizhong access 4X 106～5×106Inoculating Aspergillus flavus spore suspension into steamed rice, adding rhizoma Gastrodiae powder 1.5% of the rice mass, stirring, covering with sterile gauze, performing accumulation culture in constant temperature and humidity box at 35 + -1 deg.C and humidity 96% for 72 hr, and drying at a temperature not higher than 40 deg.C to obtain rhizoma Gastrodiae medicated leaven.
The Aspergillus flavus spore suspension is prepared by the following steps of ① scraping Aspergillus flavus spores on a strain slant, inoculating the Aspergillus flavus spores on a PDA test tube slant culture medium, culturing at 27 +/-1 ℃ for 6 days for activation, ② inoculating the activated bacteria of the step ① on a bran solid culture medium, culturing at 27 +/-1 ℃ until yellow green spores grow, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores with sterile water to obtain the Aspergillus flavus spore suspension, wherein the formula of the bran solid culture medium comprises 2g of flour, 20g of bran and 20mL of water.
(2) Fermentation of
① soaking Oryza Glutinosa in 45 deg.C water for 8h, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza Glutinosa has no core, washing the mixture with cold water until rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
The gastrodia elata slag is derived from the gastrodia elata slag generated in the step (3) in example 1, and the adding amount of the gastrodia elata slag is 10% of the mass of the sticky rice before soaking.
② adding the temperature-adjusting mixture into a fermentation tank, adding rhizoma Gastrodiae medicated leaven 25% of glutinous rice and Angel fermented koji 0.2% of glutinous rice into the temperature-adjusting mixture, adding water of 20-35 deg.C 70% of glutinous rice, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
(3) Extraction of
Mixing rhizoma Gastrodiae powder with the rice wine distilled liquor obtained in step (2) at a ratio of 25mL per 1g rhizoma Gastrodiae powder, reflux-extracting in boiling water bath for 3h, and filtering to obtain rhizoma Gastrodiae liquor and rhizoma Gastrodiae residue; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
In this embodiment, the content of gastrodin in the rice wine distilled liquor obtained in step (2) is about 750 μ g/mL, the data of the content of gastrodin in the gastrodia wine obtained in step (3), the fermentation time and the saccharifying enzyme activity data in step (2) are shown in table 1, and the sensory quality of the gastrodia wine is shown in table 2.
Example 3
In this embodiment, a method for preparing a gastrodia wine by fermenting gastrodia medicated leaven is provided, which comprises the following steps:
(1) preparing rhizoma Gastrodiae medicated leaven
Elutriating rice for 2 times, soaking in water at room temperature for 60min, draining, steaming under normal pressure until the rice grains are well cooked, have no white core and are not sticky (the steaming time is about 45min), and naturally cooling to 30 +/-1 ℃ to obtain steamed rice with the water content of about 30-35 wt.%.
Transferring the steamed rice to a sterile tray under aseptic condition, and inoculating 3 × 10 per 1g rice6～4×106Inoculating Aspergillus flavus spore suspension into steamed rice, adding rhizoma Gastrodiae powder 1% of the rice mass, stirring, covering with sterile gauze, performing accumulation culture in constant temperature and humidity box at 37 + -1 deg.C and 94% humidity for 80 hr, and drying at no more than 40 deg.C to obtain rhizoma Gastrodiae medicated leaven.
The Aspergillus flavus spore suspension is prepared by the following steps of ① scraping Aspergillus flavus spores on a strain slant, inoculating the Aspergillus flavus spores on a PDA test tube slant culture medium, culturing at 27 +/-1 ℃ for 4 days for activation, ② inoculating the activated bacteria of the step ① on a bran solid culture medium, culturing at 27 +/-1 ℃ until yellow green spores grow, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores with sterile water to obtain the Aspergillus flavus spore suspension, wherein the formula of the bran solid culture medium comprises 6g of flour, 18g of bran and 10mL of water.
(2) Fermentation of
① soaking Oryza Glutinosa in water at 25 deg.C for 16h, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza Glutinosa has no core, washing the mixture with cold water until cooked rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
The rhizoma gastrodiae residue is derived from the rhizoma gastrodiae residue generated in the step (3) of example 2, and the addition amount of the rhizoma gastrodiae residue is 14% of the mass of the glutinous rice before soaking.
② adding the temperature-adjusting mixture into a fermentation tank, adding rhizoma Gastrodiae medicated leaven 20% of glutinous rice and Angel fermented koji 0.4% of glutinous rice into the temperature-adjusting mixture, adding water 20-35 deg.C of glutinous rice 50%, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
(3) Extraction of
Mixing rhizoma Gastrodiae powder with the rice wine distilled liquor obtained in step (2) at a ratio of 20mL per 1g rhizoma Gastrodiae powder, reflux-extracting in boiling water bath for 2.5h, and filtering to obtain rhizoma Gastrodiae liquor and rhizoma Gastrodiae residue; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
In this embodiment, the content of gastrodin in the rice wine distilled liquor obtained in step (2) is about 900 μ g/mL, the data of the content of gastrodin in the gastrodia wine obtained in step (3), the fermentation time and the saccharifying enzyme activity data in step (2) are shown in table 1, and the sensory quality of the gastrodia wine is shown in table 2.
Comparative example 1: preparing common rice wine
In the comparison example, the common rice wine is prepared by adopting the common distiller's yeast without adding the gastrodia elata residue and the gastrodia elata medicinal yeast, and the steps are as follows:
(1) soaking glutinous rice in water at 30 deg.C for 12 hr, washing, draining, steaming until glutinous rice is not fresh, washing with cold water until cooked rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulated cooked rice.
(2) Adding the temperature-adjusting rice into a fermentation tank, adding Angel distiller's yeast 20% by mass of the glutinous rice into the temperature-adjusting rice, adding water 20-35 ℃ by mass of the glutinous rice, fermenting at 27-35 ℃ until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine; distilling the separated rice wine to obtain rice wine distilled liquor.
The content of gastrodin in the rice wine distilled liquor prepared by the comparative example is detected, and the result shows that the content of gastrodin in the rice wine distilled liquor is 0 microgram/mL. The glutinous rice and the common distiller's yeast are adopted for fermentation, the rhizoma gastrodiae residue and the rhizoma gastrodiae medicinal yeast are not added, and the obtained rice wine distilled liquor does not contain gastrodin. The fermentation time and the saccharifying enzyme activity data of the step (2) are shown in table 1, and the sensory quality of the obtained rice wine distilled liquor is shown in table 2.
Comparative example 2: rice wine distilled liquor prepared by fermenting rhizoma gastrodiae medicated leaven
In the comparative example, only gastrodia elata medicinal starter is fermented to prepare the rice wine distilled liquor, and the steps are as follows:
(1) preparing rhizoma Gastrodiae medicated leaven
Same as in example 1.
(2) Fermentation of
① soaking Oryza Glutinosa in 30 deg.C water for 12h, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza Glutinosa has no core, washing the mixture with cold water until rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
The gastrodia elata slag is derived from the gastrodia elata slag generated in the step (3) in example 1, and the adding amount of the gastrodia elata slag is 8% of the mass of the sticky rice before soaking.
② adding the temperature-adjusting mixture into a fermentation tank, adding rhizoma Gastrodiae medicated leaven 20% of glutinous rice and Saccharomyces cerevisiae 0.4% of glutinous rice into the temperature-adjusting mixture, adding water of 20-35 deg.C 60% of glutinous rice, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
And (3) detecting the content of gastrodin in the rice wine obtained in the step (2) ② and the rice wine distilled liquor obtained in the step (2) ③, wherein the result shows that the content of gastrodin in the rice wine obtained in the step (2) ② is about 1300 mu g/mL, and the content of gastrodin in the rice wine distilled liquor obtained after the distillation in the step (2) ③ is 955.19 mu g/mL.
The fermentation time and the saccharifying enzyme activity data of the step (2) are shown in table 1, and the sensory quality of the rice wine distilled liquor is shown in table 2.
Comparative example 3: preparation of rice wine distilled liquor by adopting common distiller's yeast fermentation
In the comparative example, the gastrodin is extracted by only adopting common distiller's yeast for fermentation without soaking, and the steps are as follows:
(1) soaking glutinous rice in water at 30 deg.C for 12h, washing, draining, mixing drained glutinous rice and rhizoma Gastrodiae powder, steaming until glutinous rice has no core, washing the mixture of cooked rice and rhizoma Gastrodiae powder with cold water until cooked rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
The addition amount of the rhizoma gastrodiae powder is 8 percent of the mass of the sticky rice before soaking.
(2) Adding the temperature-adjusting mixture into a fermentation tank, adding Angel distiller's yeast 20% by mass of glutinous rice into the temperature-adjusting mixture, adding water 20-35 ℃ by mass of glutinous rice 60%, fermenting at 27-35 ℃ until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
(3) distilling the separated rice wine to obtain rice wine distilled liquor.
And (3) detecting the content of gastrodin in the rice wine obtained in the step (2) and the rice wine distilled liquor obtained in the step (3), wherein the result shows that the content of gastrodin in the rice wine obtained in the step (2) is about 1000 mu g/mL, and the content of gastrodin in the rice wine distilled liquor obtained after the distillation in the step (3) is about 600 mu g/mL. The fermentation time and the saccharifying enzyme activity data of step (2) are shown in Table 1.
According to the comparison example 2 and the comparison example 3, the gastrodia elata medicinal starter is adopted for fermentation, so that the content of gastrodin in the rice wine can be increased, and the content of gastrodin in the rice wine distilled liquor obtained after distillation is correspondingly increased.
Comparative example 4: fermenting without adding rhizoma Gastrodiae residue
The operation of this comparative example is essentially the same as example 1, except that no kenaf slag is added in step (2) ①, as follows:
(1) preparing rhizoma Gastrodiae medicated leaven
Same as in example 1.
(2) Fermentation of
① soaking Oryza Glutinosa in 30 deg.C water for 12h, washing, draining, steaming until Oryza Glutinosa is not fresh, washing the obtained cooked rice with cold water until cooked rice is granular and not sticky, draining, and naturally cooling to room temperature to obtain temperature-regulated cooked rice.
② adding the temperature-adjusting rice into a fermentation tank, adding rhizoma Gastrodiae medicated leaven 20% of glutinous rice and Saccharomyces cerevisiae 0.4% of glutinous rice into the temperature-adjusting rice, adding water of 20-35 deg.C 60% of glutinous rice, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
(3) Extraction of
And (3) mixing the gastrodia elata powder with the rice wine distilled liquor obtained in the step (2) according to the proportion that 15mL of the rice wine distilled liquor is added into every 1g of the gastrodia elata powder, performing reflux extraction for 2 hours in a boiling water bath, and filtering to obtain gastrodia elata wine and gastrodia elata residues.
The content data of gastrodin in the gastrodia tuber wine obtained in the comparative example, the fermentation time and the saccharifying enzyme activity data in the step (2) are shown in table 1, and the sensory quality of the obtained gastrodia tuber wine is shown in table 2.
Comparative example 5: rhizoma Gastrodiae wine prepared from common distiller's yeast
In this comparative example, the operation of preparing the gastrodia tuber wine by using the common distiller's yeast is basically the same as that in example 2, except that the common distiller's yeast is added in the step (2) ②, and the gastrodia tuber medicated yeast and the saccharomyces cerevisiae are not added, and the steps are as follows:
(1) fermentation of
① soaking Oryza Glutinosa in 45 deg.C water for 8h, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza Glutinosa has no core, washing the mixture with cold water until rice is granular and non-sticky, draining, and naturally cooling to room temperature to obtain temperature-regulating mixture.
The gastrodia elata slag is derived from the gastrodia elata slag generated in the step (3) in example 1, and the adding amount of the gastrodia elata slag is 10% of the mass of the sticky rice before soaking.
② adding the temperature-adjusting mixture into a fermentation tank, adding Angel distiller's yeast 20% by mass of glutinous rice into the temperature-adjusting mixture, adding water 20-35 ℃ by mass of 60% by mass of glutinous rice, fermenting at 27-35 ℃ until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor.
(2) Extraction of
Mixing rhizoma Gastrodiae powder with the rice wine distilled liquor obtained in step (2) at a ratio of 25mL per 1g rhizoma Gastrodiae powder, reflux-extracting in boiling water bath for 3h, and filtering to obtain rhizoma Gastrodiae liquor and rhizoma Gastrodiae residue; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
The content data of gastrodin in the gastrodia tuber wine obtained in the comparative example, the fermentation time and the saccharifying enzyme activity data in the step (1) are shown in table 1, and the sensory quality of the obtained gastrodia tuber wine is shown in table 2.
Comparative example 6: directly extracting gastrodin by using white spirit
In the comparative example, the gastrodin is directly extracted by refluxing with the commercial liquor with 50% vol, and the steps are as follows:
mixing rhizoma Gastrodiae powder with commercial Chinese liquor at a ratio of 15mL per 1g rhizoma Gastrodiae powder, reflux-extracting in boiling water bath for 2 hr, and filtering to obtain rhizoma Gastrodiae liquor and rhizoma Gastrodiae residue.
The content of the gastrodin in the gastrodia tuber wine prepared by the comparative example is detected, and the result is about 2000 mug/mL. The sensory qualities of the gastrodia elata wine prepared in this comparative example are shown in table 2.
TABLE 1 Gastrodin content, saccharifying enzyme activity and fermentation time data in the product
The process operations and data in table 1 taken together for each example and comparative example show that:
(1) the process difference between the comparative example 5 and the examples 1 to 3 is only that the common distiller's yeast is adopted to replace the rhizoma gastrodiae medicated yeast during fermentation in the comparative example 5, and as can be seen from the fermentation days and the saccharifying enzyme activity data in the table 1, compared with the common distiller's yeast, the rhizoma gastrodiae medicated yeast has higher enzyme activity and higher fermentation efficiency, and the fermentation time can be shortened by 4 to 5 days. The gastrodia elata medicated leaven adopted by the invention has higher enzyme activity and can improve the fermentation efficiency. Meanwhile, as can be seen from the gastrodin content data in table 1, compared with comparative example 5, the gastrodin content in the gastrodia elata wine products prepared in examples 1-3 is significantly higher, which indicates that the gastrodin content in the gastrodia elata wine products can be improved by adopting gastrodia elata starter fermentation.
(2) The process difference between the comparative example 4 and the examples 1 to 3 is that the gastrodia elata residue is not added during fermentation, and as can be seen from the fermentation days and the saccharifying enzyme activity data in the table 1, the addition of the gastrodia elata residue in a proper amount during fermentation of the gastrodia elata starter can increase the enzyme activity of the gastrodia elata starter, shorten the fermentation time and improve the fermentation efficiency. As can be seen from the gastrodin content in table 1, compared with comparative example 4, the gastrodin content in the gastrodia elata wine products prepared in examples 1-3 is also significantly higher, which indicates that the gastrodin content in the gastrodia elata wine product is also increased by adding a proper amount of gastrodia elata dregs during fermentation. Because the fermentation needs to be carried out under the condition of temperature control, the temperature control means the consumption of electric energy, the fermentation time is shortened by 3-4 days, considerable energy consumption can be saved in industrial production, and the reduction of the production cost is facilitated. When the gastrodia elata starter is used for fermentation, a proper amount of gastrodia elata residues are added, the dosage of glutinous rice can be reduced, the raw material cost is reduced, the resource utilization of the gastrodia elata residues is realized, and the resource waste is reduced.
(3) The comparative example 6 directly adopts the white spirit to reflux and extract the gastrodin in the rhizoma gastrodiae powder, the content of the gastrodin in the obtained rhizoma gastrodiae wine product is about 2000 mug/mL, the comparative example 4 adopts the glutinous rice and the gastrodia elata dregs as the raw materials, the gastrodia elata medical yeast is added to ferment and distill, and the content of the gastrodin in the obtained rice wine distilled wine is 955.19 mug/mL. The method shows that the gastrodin content in the gastrodia elata wine product cannot be effectively increased by adopting the method of extracting gastrodin by refluxing with white spirit alone and producing the gastrodia elata wine by adopting the method of fermenting and distilling gastrodia elata medicinal starter alone.
(4) By combining the examples 1-3 and the comparative examples 4-5, it can be known that under the condition of extracting gastrodine from the gastrodia elata powder by reflux, the technical effect of effectively improving the gastrodine content in the gastrodia elata wine product can be achieved only under the condition of simultaneously satisfying two conditions of fermentation by using gastrodia elata starter and addition of appropriate amount of gastrodia elata dregs during fermentation. Similarly, as can be seen from comparative examples 4 to 5, the enzyme activity and fermentation rate of the gastrodia elata medicated leaven can be effectively improved only under the condition that a proper amount of gastrodia elata dregs are added on the basis of fermentation of the gastrodia elata medicated leaven, and the technical effects of effectively increasing the gastrodin content in the gastrodia elata wine product and improving the fermentation rate cannot be achieved only by adding the gastrodia elata medicated leaven and not adding the gastrodia elata dregs or by adding the gastrodia elata dregs but adopting common distiller's yeast.
Sensory evaluation was performed on the gastrodia elata wines prepared in examples 1-3, the rice wine prepared in comparative example 1, the rice wine prepared in comparative examples 2-3, and the gastrodia elata wines prepared in comparative examples 4-5, and 50 adult groups of different ages were randomly selected for questionnaire statistics, and the results are shown in table 2.
TABLE 2 sensory comparison
The process operations in conjunction with the examples and comparative examples and the sensory data in table 2 show that:
the gastrodia elata wine obtained by directly adopting white spirit to carry out reflux extraction on the gastrodia elata powder has strong gastrodia elata smell, thick and hard mouthfeel and strong gastrodia elata medicinal taste. The rice wine distilled liquor obtained by fermenting and distilling common distiller's yeast or gastrodia elata medicinal yeast is adopted to carry out reflux extraction on gastrodia elata powder, the obtained gastrodia elata wine has the unique faint scent of rice wine due to the covering effect of fragrant substances in the rice wine, and only has certain gastrodia elata fragrance under the condition of high gastrodin content, so that the smell of a gastrodia elata wine product is obviously improved. From the aspect of taste, the gastrodia elata wine prepared by the method disclosed by the invention is prepared by rice as a main raw material, so that the finally obtained product has rice wine aroma and taste, the taste of gastrodin can be effectively covered, the taste of the product is softer, and the problems of harsh taste and strong gastrodia elata medicinal taste existing in the process of directly adopting white spirit reflux extraction are solved.
Claims (10)
1. A method for preparing rhizoma gastrodiae wine by using rhizoma gastrodiae medicated leaven is characterized by comprising the following steps:
(1) preparing rhizoma Gastrodiae medicated leaven
Washing, soaking and draining rice, steaming to obtain steamed rice, naturally cooling to 28-32 ℃, inoculating aspergillus flavus spore suspension into the steamed rice under an aseptic condition, adding gastrodia elata powder, fully stirring uniformly, performing accumulation culture for 60-72 hours in a constant-temperature and constant-humidity environment with the temperature of 31-38 ℃ and the humidity of 92-96%, and then drying under the condition of not more than 40 ℃ to obtain gastrodia elata medicated leaven;
(2) fermentation of
① soaking Oryza glutinosa, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until Oryza glutinosa has no core, washing with cold water until cooked rice is granular and not sticky, draining, and naturally cooling to room temperature to obtain temperature-regulated mixture;
the gastrodia elata dregs are derived from the gastrodia elata dregs generated in the step (3) during the last production, and gastrodia elata powder is used for replacing the gastrodia elata dregs during the first production, wherein the adding amount of the gastrodia elata dregs in the step is 5% -14% of the mass of the sticky rice before soaking;
② adding rhizoma Gastrodiae medicated leaven and Saccharomyces cerevisiae into the temperature-regulated mixture, adding 20-35 deg.C water 50-70 wt% of Oryza Glutinosa, fermenting at 27-35 deg.C until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
③ distilling the separated rice wine to obtain rice wine distilled liquor with gastrodin content of 750-960 mug/mL;
(3) extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor obtained in the step (2) according to the proportion that 15-25 mL of rice wine distilled liquor is added into every 1g of gastrodia elata powder, performing reflux extraction in a boiling water bath for 2-3 hours, and filtering to obtain gastrodia elata liquor and gastrodia elata residues, wherein the content of gastrodin in the obtained gastrodia elata liquor exceeds 2650 mu g/mL; and (3) airing the obtained rhizoma gastrodiae residue on a filter screen until no liquid drops drop, and then fermenting in the step (2) in the next production.
2. The method for preparing rhizoma gastrodiae wine by using the rhizoma gastrodiae medicated leaven as claimed in claim 1, wherein the amount of the rhizoma gastrodiae powder added in the step (1) is 1-2% of the weight of the rice.
3. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae starter as claimed in claim 1, wherein step (1) comprises inoculating 3 × 10 of the rice into 1g of the rice6～6×106And inoculating the aspergillus flavus spore suspension into the steamed rice according to the quantity of the aspergillus flavus spores.
4. The method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven is characterized in that aspergillus flavus spore suspension is prepared by the following steps of ① scraping aspergillus flavus spores on a strain inclined plane, inoculating the aspergillus flavus spores on a PDA test tube inclined plane culture medium, carrying out constant-temperature culture at 26-28 ℃ for 4-6 days for activation, ② inoculating the bacteria activated in the step ① on a bran solid culture medium, carrying out constant-temperature culture at 26-28 ℃ until the yellow-green spores grow, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores by using the sterile water to obtain the aspergillus flavus spore suspension, wherein the formula of the bran solid culture medium comprises 2-6 g of flour, 15-20 g of bran and 10-20 mL of water.
5. The method for preparing rhizoma Gastrodiae wine using the rhizoma Gastrodiae medicated leaven according to any one of claims 1 to 4, wherein in step (2) ②, the addition amount of the rhizoma Gastrodiae medicated leaven and the Saccharomyces cerevisiae is 10% -25% and 0.2% -0.5% of the glutinous rice mass, respectively.
6. The method for preparing rhizoma Gastrodiae wine using the rhizoma Gastrodiae starter according to any one of claims 1 to 4, wherein in step (2) ①, the addition amount of rhizoma Gastrodiae residue is 8% -10% of the glutinous rice mass before soaking.
7. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae starter according to any one of claims 1-4, wherein the fermentation in step (2) ② is carried out at 27-35 deg.C for 13-14 days without carbon dioxide.
8. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae medicated leaven according to any one of claims 1 to 4, wherein the glutinous rice is soaked in water at 15-45 deg.C for 8-16 h in step (2) ①.
9. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae starter according to any one of claims 1-4, wherein the rice washed in step (1) is soaked in water at room temperature for 30-60 min.
10. The method for preparing the gastrodia elata wine by utilizing the gastrodia elata medicated leaven as claimed in any one of claims 1 to 4, wherein the gastrodia elata powder is sieved by a 100-200-mesh sieve.
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