CN110923097B - 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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- PUQSUZTXKPLAPR-KSSYENDESA-N 4-(beta-D-Glucopyranosyloxy) benzyl alcohol Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1ccc(CO)cc1 PUQSUZTXKPLAPR-KSSYENDESA-N 0.000 claims abstract description 56
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- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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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: the method comprises the following steps of (1) preparing gastrodia elata medicated leaven, (2) taking sticky rice and gastrodia elata dregs as raw materials, fermenting and distilling the gastrodia elata medicated leaven to obtain rice wine distilled liquor containing gastrodin, and (3) reflux-extracting the gastrodin in gastrodia elata powder by using the rice wine distilled liquor to obtain the gastrodia elata wine. The method solves the problems of low gastrodin content and poor taste and smell of the gastrodia tuber wine prepared by the prior art, effectively improves the gastrodin content of the gastrodia tuber wine, improves the taste and smell of the gastrodia tuber wine, and realizes the utilization of gastrodia tuber dregs as a resource, wherein the prepared gastrodia tuber wine has sweet rice wine fragrance and gastrodia tuber fragrance, and the taste is more mellow than that of 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, 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 functional components such as the gastrodin are very low by the method, the content of the gastrodin in the obtained gastrodia elata wine is very low, and the prepared gastrodia elata wine is thick in gastrodia elata taste, 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 the 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, washing and draining glutinous rice, mixing the drained glutinous rice and the gastrodia elata residue uniformly, steaming until the glutinous rice has no raw core, washing the obtained mixture of the cooked rice and the gastrodia elata residue with cold water until the cooked rice is granular and not sticky, draining, and naturally cooling to room temperature to obtain a temperature-regulated mixture;
the rhizoma gastrodiae residue is derived from the rhizoma gastrodiae residue generated in the step (3) in the last production, and the rhizoma gastrodiae powder is used for replacing the rhizoma gastrodiae residue in the first production, wherein the adding amount of the rhizoma gastrodiae residue in the step is 5-14% of the mass of the glutinous rice before soaking;
(2) adding rhizoma gastrodiae medicinal yeast and saccharomyces cerevisiae into the temperature-regulated mixture, adding water with the temperature of 20-35 ℃ and the mass of 50-70% of that of the sticky rice, fermenting at the temperature of 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 with gastrodin content of 750-960 mu g/mL;
(3) Extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor according to the proportion of adding 15-25 mL of the rice wine distilled liquor obtained in the step (2) into every 1g of the gastrodia elata powder, performing reflux extraction for 2-3 hours in boiling water bath, and filtering to obtain the gastrodia elata wine and gastrodia elata dregs, wherein the content of gastrodin in the obtained gastrodia elata wine 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 each 1g of rice 6 ～6×10 6 And (4) adding aspergillus flavus spore suspension into the steamed rice according to the amount of the aspergillus flavus spores. The aspergillus flavus spore suspension is prepared by the following method: (1) scraping Aspergillus flavus spore on slant of strain, inoculating to PDA test tube slant culture medium, and culturing at constant temperature of 26-28 deg.CCulturing for 4-6 days for activation; (2) inoculating the activated bacteria 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 an aspergillus flavus spore suspension; the formula of the bran solid culture medium is preferably as follows: 2-6 g of flour, 15-20 g of bran and 10-20 mL of water.
Further, in the steps (2) and (2) of the method for preparing the gastrodia elata wine by utilizing the gastrodia elata medicated leaven, the adding amount of the gastrodia elata medicated leaven and the saccharomyces cerevisiae is respectively 10-25% and 0.2-0.5% of the mass of the sticky rice. And (3) calculating the adding amount of the gastrodia elata medicated leaven and the saccharomyces cerevisiae in the step (2) by taking the mass of the sticky rice before soaking as a reference.
Further, the inventor of the present application has studied the influence of the addition amount of the gastrodia elata dregs in the step (2) and (1) on the fermentation process, and found that the addition amount of the gastrodia elata dregs has influence on both the fermentation rate and the content of the gastrodin in the rice wine distilled liquor, and in the step (2) and (1) of the method for preparing the gastrodia elata wine by using the gastrodia elata starter, the addition amount of the gastrodia elata dregs is preferably 8-10% of the mass of the sticky rice before soaking.
Furthermore, in the steps (2) and (2) of the method for preparing the gastrodia elata wine by using the gastrodia elata medicated leaven, no carbon dioxide is generated after fermentation is carried out for 13-14 days at the temperature of 27-35 ℃.
Further, in the step (2) and (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 with the temperature of 15-45 ℃ for 8-16 h.
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 100-200-mesh sieve.
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 yeast, which comprises the steps of fermenting glutinous rice added with gastrodia elata dregs by using the gastrodia elata medicinal yeast, 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 as high as 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 reducing the 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/T1885-2017 'Green food Rice wine', solves the problems of stiff taste and strong gastrodia elata drug 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 prepared by the method, 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 the gastrodia tuber wine by utilizing the gastrodia tuber medicated leaven provided by the invention is further explained by the following embodiments and comparative examples. It should be noted that the following examples are only intended to illustrate the present invention and should not be construed as limiting the scope of the present invention, and that those skilled in the art can embody the present invention with some insubstantial modifications and adaptations in light of the above disclosure and still be 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 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 45 min), 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 rice 6 ～6×10 6 Inoculating Aspergillus flavus spore suspension into steamed rice, adding rhizoma Gastrodiae powder 2% of rice, 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, drying at no more than 40 deg.C,the gastrodia elata medicated leaven is obtained.
The aspergillus flavus spore suspension is prepared by the following method: (1) scraping Aspergillus flavus spores on a strain slant, inoculating the Aspergillus flavus spores on a PDA test tube slant culture medium, and culturing at 27 +/-1 ℃ for 5 days for activation; (2) inoculating the activated bacteria in the step (1) on a bran solid culture medium, culturing at the temperature of 27 +/-1 ℃ until yellow-green spores grow on the bran solid culture medium, adding sterile water into the bran solid culture medium, stirring, filtering, and eluting the spores with sterile water to obtain an aspergillus flavus spore suspension; the formula of the bran solid culture medium is as follows: 5g of flour, 15g of bran and 15mL of water.
(2) Fermentation of
(1) Soaking glutinous rice in water at 30 deg.C for 12 hr, washing, draining, mixing the drained glutinous rice with rhizoma Gastrodiae residue, steaming until glutinous rice has no core, washing the mixture of cooked rice and rhizoma Gastrodiae residue with cold water until cooked 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 the last production, and the gastrodia elata powder is used for replacing the gastrodia elata slag in the first production, in the step, the gastrodia elata powder is used for replacing the gastrodia elata slag in 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) in 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 accounting for 20% of the mass of the glutinous rice and Angel fermented leaven accounting for 0.4% of the mass of the glutinous rice into the temperature-adjusting mixture, adding water accounting for 60% of the mass of the glutinous rice and being at the temperature of 20-35 ℃, fermenting at the temperature of 27-35 ℃ until no carbon dioxide is generated, and carrying out 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 production is continuously performed, 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), the fermentation time and the saccharifying enzyme activity data in the step (2) in the fifth production 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 the embodiment, a method for preparing gastrodia elata wine by fermenting gastrodia elata medicated leaven is provided, and 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 45 min), 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, and inoculating the steamed rice to the tray at a ratio of 4 × 10 per 1g rice 6 ～5×10 6 Inoculating 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 method: (1) scraping Aspergillus flavus spores on a strain slant, inoculating the Aspergillus flavus spores on a PDA test tube slant culture medium, and culturing at 27 +/-1 ℃ for 6 days for activation; (2) inoculating the activated bacteria in 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 an aspergillus flavus spore suspension; the formula of the bran solid culture medium is as follows: 2g of flour, 20g of bran and 20mL of water.
(2) Fermentation of
(1) Soaking glutinous rice in water at 45 deg.C for 8 hr, washing, draining, mixing the drained glutinous rice with rhizoma Gastrodiae residue, steaming until glutinous rice has no core, washing the mixture of cooked rice and rhizoma Gastrodiae residue with cold water until cooked 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 accounting for 25% of the mass of the glutinous rice and Angel fermented leaven accounting for 0.2% of the mass of the glutinous rice into the temperature-adjusting mixture, adding water accounting for 70% of the mass of the glutinous rice and being at the temperature of 20-35 ℃, fermenting at the temperature of 27-35 ℃ until no carbon dioxide is generated, and carrying out 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 25mL of the rice wine distilled liquor is added into every 1g of the gastrodia elata powder, performing reflux extraction for 3 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 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 the embodiment, a method for preparing gastrodia elata wine by fermenting gastrodia elata medicated leaven is provided, and 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 45 min), 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 rice per 1g 6 ～4×10 6 Inoculating aspergillus flavus spore suspension into steamed rice, adding rhizoma Gastrodiae powder with a mass of 1% of that of rice, turning and stirring thoroughly, covering with sterile gauze, performing accumulation culture in a constant temperature and humidity box with a temperature of 37 + -1 deg.C and a humidity of 94% for 80h, and drying at a temperature of no more than 40 deg.C to obtain rhizoma Gastrodiae medicated leaven.
The aspergillus flavus spore suspension is prepared by the following method: (1) scraping aspergillus flavus spores on a strain slant, inoculating the aspergillus flavus spores on a PDA test tube slant culture medium, and culturing at the temperature of 27 +/-1 ℃ for 4 days for activation; (2) inoculating the activated bacteria in 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 an aspergillus flavus spore suspension; the formula of the bran solid culture medium is as follows: 6g of flour, 18g of bran and 10mL of water.
(2) Fermentation of
(1) Soaking glutinous rice in water at 25 deg.C for 16h, washing, draining, mixing the drained glutinous rice and rhizoma Gastrodiae residue, steaming until glutinous rice has no core, washing the obtained mixture of cooked rice and rhizoma Gastrodiae residue 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 accounting for 20% of the mass of the glutinous rice and Angel fermented leaven accounting for 0.4% of the mass of the glutinous rice into the temperature-adjusting mixture, adding water accounting for 50% of the mass of the glutinous rice and being at the temperature of 20-35 ℃, fermenting at the temperature of 27-35 ℃ until no carbon dioxide is generated, and carrying out solid-liquid separation to obtain rice wine;
(3) and 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 20mL of the rice wine distilled liquor is added into every 1g of the gastrodia elata powder, performing reflux extraction in a boiling water bath for 2.5 hours, 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 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 koji which accounts for 20% of the mass of the glutinous rice into the temperature-adjusting rice, adding water which accounts for 60% of the mass of the glutinous rice and is 20-35 ℃, 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, the rice wine distilled liquor is prepared by only adopting the fermentation of the gastrodia elata medicinal starter, and the steps are as follows:
(1) Preparing rhizoma Gastrodiae medicated leaven
Same as in example 1.
(2) Fermentation of
(1) Soaking glutinous rice in water at 30 deg.C for 12 hr, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until glutinous rice is not core, washing with cold water until cooked 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 gastrodia elata medicated leaven accounting for 20% of the mass of the glutinous rice and saccharomyces cerevisiae accounting for 0.4% of the mass of the glutinous rice into the temperature-adjusting mixture, adding water accounting for 60% of the mass of the glutinous rice and being at the temperature of 20-35 ℃, fermenting at the temperature of 27-35 ℃ until no carbon dioxide is generated, and performing solid-liquid separation to obtain rice wine;
(3) and 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 (2) and the step (3), wherein the result shows that the content of gastrodin in the rice wine obtained in the step (2) and the step (3) are about 1300 mu g/mL, and the content of gastrodin in the rice wine distilled liquor obtained after the distillation in the step (2) and the step (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) And 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 substantially the same as that of example 1, except that no kenaf slag is added in steps (2) and (1), and the steps are as follows:
(1) Preparing rhizoma Gastrodiae medicated leaven
Same as in example 1.
(2) Fermentation of
(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-regulated rice into a fermentation tank, adding gastrodia elata medicated leaven accounting for 20% of the mass of the glutinous rice and saccharomyces cerevisiae accounting for 0.4% of the mass of the glutinous rice into the temperature-regulated rice, adding water accounting for 60% of the mass of the glutinous rice and being at the temperature of 20-35 ℃, fermenting at the temperature of 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.
(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, carrying out reflux extraction for 2 hours in 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 the comparative example, the operation of preparing the gastrodia tuber wine by using the common distiller's yeast is basically the same as that in the example 2, the difference is only that the common distiller's yeast is added in the steps (2) and (2), and the gastrodia tuber medicinal yeast and the saccharomyces cerevisiae are not added, and the steps are as follows:
(1) Fermentation of
(1) Soaking glutinous rice in water at 45 deg.C for 8 hr, washing, draining, mixing with rhizoma Gastrodiae residue, steaming until glutinous rice is not core, washing with cold water until cooked 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 the 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 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.
(2) Extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor obtained in the step (2) according to the proportion that 25mL of the rice wine distilled liquor is added into every 1g of the gastrodia elata powder, performing reflux extraction for 3 hours in 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.
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 this comparative example, gastrodin was extracted directly by refluxing with 50 vol% of commercial liquor, as follows:
mixing the gastrodia elata powder with commercially available white spirit according to the proportion of adding 15mL of commercially available white spirit into every 1g of 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 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 operation in conjunction with each example and comparative example and the data in table 1 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 the fermentation of 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 gastrodine content data in table 1, the gastrodine content in the gastrodia elata wine products prepared in examples 1-3 is significantly higher than that in comparative example 5, which indicates that the gastrodine content in the gastrodia elata wine product can be increased by adopting gastrodia elata starter fermentation in the invention.
(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 data of the fermentation days and the activity of the saccharifying enzyme in the table 1, the addition of the gastrodia elata residue in a proper amount during fermentation of the gastrodia elata medicated leaven can increase the activity of the gastrodia elata medicated leaven, shorten the fermentation time and improve the fermentation efficiency. As can be seen from the gastrodine content in table 1, compared to comparative example 4, the gastrodine content in the gastrodia elata wine products prepared in examples 1-3 is also significantly higher, which indicates that the gastrodine 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 to 4 days, considerable energy consumption can be saved in industrial production, and the reduction of the production cost is facilitated. When the gastrodia elata medicinal yeast is adopted for fermentation, a proper amount of gastrodia elata residues are added, the using amount of glutinous rice can be reduced, the raw material cost is reduced, the recycling 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 glutinous rice and gastrodia elata dregs as raw materials, the gastrodia elata medicinal starter 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) It can be known from the combination of examples 1 to 3 and comparative examples 4 to 5 that, in the same way, 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 adopting gastrodia elata starter fermentation and adding a proper 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 wine can be effectively improved only by adding a proper amount of gastrodia elata dregs on the basis of fermentation of the gastrodia elata medicated wine, and the technical effects of effectively increasing the gastrodin content in the gastrodia elata medicated wine product and improving the fermentation rate cannot be achieved only by adding the gastrodia elata medicated wine 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 of the examples and comparative examples are combined with the sensory data in table 2 to see 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 (7)
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 to 32 ℃, inoculating aspergillus flavus spore suspension into the steamed rice under an aseptic condition, adding gastrodia elata powder, wherein the addition amount of the gastrodia elata powder is 1-2% of the mass of the rice, fully stirring uniformly, carrying out accumulation culture for 60 to 72 hours in a constant-temperature and constant-humidity environment with the temperature of 31 to 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, washing and draining glutinous rice, mixing the drained glutinous rice and the gastrodia elata residue uniformly, steaming until the glutinous rice has no raw core, washing the obtained mixture of the cooked rice and the gastrodia elata residue with cold water until the cooked rice is granular and not sticky, draining, and naturally cooling to room temperature to obtain a temperature-regulated mixture;
the rhizoma gastrodiae residue is derived from the rhizoma gastrodiae residue generated in the step (3) in the last production, and the rhizoma gastrodiae powder is used for replacing the rhizoma gastrodiae residue in the first production, wherein the adding amount of the rhizoma gastrodiae residue in the step is 5% -14% of the mass of the glutinous rice before soaking;
(2) adding rhizoma gastrodiae medicated leaven and saccharomyces cerevisiae into the temperature-adjusting mixture, wherein the adding amount of the rhizoma gastrodiae medicated leaven and the saccharomyces cerevisiae is respectively 10-25% and 0.2-0.5% of the mass of the sticky rice, adding water with the temperature of 20-35 ℃ and the mass of 50-70% of the mass of the sticky rice, fermenting at the temperature of 27-35 ℃ until no carbon dioxide is generated, and carrying out solid-liquid separation to obtain rice wine; in the step, no carbon dioxide is generated after fermentation is carried out for 13 to 14 days at the temperature of 27 to 35 ℃;
(3) distilling the separated rice wine to obtain rice wine distilled liquor with gastrodin content of 750-960 mu g/mL;
(3) Extraction of
Mixing the gastrodia elata powder with the rice wine distilled liquor according to the proportion that 15-25 mL of the rice wine distilled liquor obtained in the step (2) is added into every 1g of gastrodia elata powder, performing reflux extraction in a boiling water bath for 2-3 h, and filtering to obtain gastrodia elata wine and gastrodia elata residues, wherein the content of gastrodin in the obtained gastrodia elata wine 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 from rhizoma Gastrodiae medicated leaven as claimed in claim 1, wherein in step (1), 3 × 10 grains are added to 1g of rice 6 ~6×10 6 And (4) adding aspergillus flavus spore suspension into the steamed rice according to the amount of the aspergillus flavus spores.
3. The method for preparing rhizoma gastrodiae wine by using the rhizoma gastrodiae medicated leaven as claimed in claim 2, wherein the suspension of aspergillus flavus spores is prepared as follows: (1) scraping aspergillus flavus spores on a strain slope, inoculating the aspergillus flavus spores on a PDA test tube slope culture medium, and culturing at the constant temperature of 26-28 ℃ for 4-6 days for activation; (2) inoculating the activated bacteria 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 an aspergillus flavus spore suspension; the formula of the bran solid culture medium comprises: 2 to 6g of flour, 15 to 20g of bran and 10 to 20mL of water.
4. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae medicated leaven as claimed in any one of claims 1 to 3, wherein in step (2) (1), the addition amount of rhizoma Gastrodiae residue is 8% -10% of the glutinous rice mass before soaking.
5. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae medicated leaven as claimed in any one of claims 1 to 3, wherein the glutinous rice is soaked in water at 15-45 deg.C for 8-16 h in step (2) (1).
6. The method for preparing rhizoma Gastrodiae wine from rhizoma Gastrodiae starter according to any one of claims 1-3, wherein the washed rice in step (1) is soaked in water at room temperature for 30-60 min.
7. The method for preparing the gastrodia elata wine by utilizing the gastrodia elata medicated leaven as claimed in any one of claims 1 to 3, wherein the gastrodia elata powder is sieved by a sieve of 100-200 meshes.
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