CN111778127A - Male moth health wine and preparation process thereof - Google Patents
Male moth health wine and preparation process thereof Download PDFInfo
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- CN111778127A CN111778127A CN202010677670.2A CN202010677670A CN111778127A CN 111778127 A CN111778127 A CN 111778127A CN 202010677670 A CN202010677670 A CN 202010677670A CN 111778127 A CN111778127 A CN 111778127A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000004367 Lipase Substances 0.000 claims abstract description 53
- 102000004882 Lipase Human genes 0.000 claims abstract description 53
- 108090001060 Lipase Proteins 0.000 claims abstract description 53
- 235000019421 lipase Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000008367 deionised water Substances 0.000 claims abstract description 39
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 39
- 102000004190 Enzymes Human genes 0.000 claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 29
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000010439 graphite Substances 0.000 claims abstract description 14
- 229910002804 graphite Inorganic materials 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000012295 chemical reaction liquid Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000706 filtrate Substances 0.000 claims description 68
- 239000000243 solution Substances 0.000 claims description 60
- 238000003756 stirring Methods 0.000 claims description 59
- 238000001914 filtration Methods 0.000 claims description 51
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 45
- 239000012065 filter cake Substances 0.000 claims description 36
- 239000011259 mixed solution Substances 0.000 claims description 36
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 35
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 35
- 241001330002 Bambuseae Species 0.000 claims description 35
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 35
- 239000011425 bamboo Substances 0.000 claims description 35
- 239000000835 fiber Substances 0.000 claims description 35
- 238000006243 chemical reaction Methods 0.000 claims description 29
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 26
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 24
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 24
- 244000302661 Phyllostachys pubescens Species 0.000 claims description 19
- 235000003570 Phyllostachys pubescens Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 239000012071 phase Substances 0.000 claims description 14
- 239000008055 phosphate buffer solution Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 229910021380 Manganese Chloride Inorganic materials 0.000 claims description 12
- GLFNIEUTAYBVOC-UHFFFAOYSA-L Manganese chloride Chemical compound Cl[Mn]Cl GLFNIEUTAYBVOC-UHFFFAOYSA-L 0.000 claims description 12
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 12
- 239000011565 manganese chloride Substances 0.000 claims description 12
- 235000002867 manganese chloride Nutrition 0.000 claims description 12
- 229940099607 manganese chloride Drugs 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 12
- 235000011164 potassium chloride Nutrition 0.000 claims description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 11
- 238000012258 culturing Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- SECXISVLQFMRJM-UHFFFAOYSA-N N-Methylpyrrolidone Chemical compound CN1CCCC1=O SECXISVLQFMRJM-UHFFFAOYSA-N 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012074 organic phase Substances 0.000 claims description 7
- 239000012286 potassium permanganate Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- PLUBXMRUUVWRLT-UHFFFAOYSA-N Ethyl methanesulfonate Chemical compound CCOS(C)(=O)=O PLUBXMRUUVWRLT-UHFFFAOYSA-N 0.000 claims description 5
- 235000011147 magnesium chloride Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 claims description 5
- 235000019345 sodium thiosulphate Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 10
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 229910001425 magnesium ion Inorganic materials 0.000 abstract description 4
- 229910001437 manganese ion Inorganic materials 0.000 abstract description 4
- 229910001414 potassium ion Inorganic materials 0.000 abstract description 4
- 230000004130 lipolysis Effects 0.000 abstract description 3
- 238000002703 mutagenesis Methods 0.000 abstract 1
- 231100000350 mutagenesis Toxicity 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 241000255789 Bombyx mori Species 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000008708 Morus alba Nutrition 0.000 description 3
- 239000003098 androgen Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000005556 hormone Substances 0.000 description 3
- 229940088597 hormone Drugs 0.000 description 3
- 241001633574 Adenophora stricta Species 0.000 description 2
- 235000017784 Mespilus germanica Nutrition 0.000 description 2
- 244000182216 Mimusops elengi Species 0.000 description 2
- 235000000560 Mimusops elengi Nutrition 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000007837 Vangueria infausta Nutrition 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- UPEZCKBFRMILAV-UHFFFAOYSA-N alpha-Ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C(O)CCC(C)(C)O)C)CCC33O)C)C3=CC(=O)C21 UPEZCKBFRMILAV-UHFFFAOYSA-N 0.000 description 2
- UPEZCKBFRMILAV-JMZLNJERSA-N ecdysone Chemical compound C1[C@@H](O)[C@@H](O)C[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@@H]([C@H](O)CCC(C)(C)O)C)CC[C@]33O)C)C3=CC(=O)[C@@H]21 UPEZCKBFRMILAV-JMZLNJERSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 231100000219 mutagenic Toxicity 0.000 description 2
- 230000003505 mutagenic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 230000036299 sexual function Effects 0.000 description 2
- 102000018832 Cytochromes Human genes 0.000 description 1
- 108010052832 Cytochromes Proteins 0.000 description 1
- UPEZCKBFRMILAV-JNEQICEOSA-N Ecdysone Natural products O=C1[C@H]2[C@@](C)([C@@H]3C([C@@]4(O)[C@@](C)([C@H]([C@H]([C@@H](O)CCC(O)(C)C)C)CC4)CC3)=C1)C[C@H](O)[C@H](O)C2 UPEZCKBFRMILAV-JNEQICEOSA-N 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000033444 hydroxylation Effects 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 229930014550 juvenile hormone Natural products 0.000 description 1
- 239000002949 juvenile hormone Substances 0.000 description 1
- 150000003633 juvenile hormone derivatives Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
- C12N11/14—Enzymes or microbial cells immobilised on or in an inorganic carrier
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
Abstract
The invention discloses male moth health wine and a preparation process thereof, wherein the male moth wine is prepared from the following raw materials in parts by weight: 30-50 parts of male moth, 3-5 parts of modified lipase, 50-80 parts of glutinous rice, 100 parts of deionized water, 120 parts of distiller's yeast and 8-10 parts of distiller's yeast; the modified lipase can be quickly separated from reaction liquid when lipolysis is finished, the modified lipase can be reused, the processing cost of male moths is greatly reduced, nano graphite containing a large amount of manganese ions, magnesium ions and potassium ions is crosslinked with lipase stationary liquid, the modified lipase can release the manganese ions, the magnesium ions and the potassium ions when in use, the activity of the enzyme is further increased, the lipolysis rate of the male moths is increased, the distiller's yeast performs mutagenesis on the root enzyme twice, the activity of the root enzyme is greatly improved, the fermentation efficiency of the health care wine is further improved, and the wine yield is higher through low-temperature fermentation.
Description
Technical Field
The invention belongs to a preparation process of health care products, and particularly relates to male moth health care wine and a preparation process thereof.
Background
The male moth contains a plurality of active substances which are beneficial to the human body, such as androgen, juvenile hormone, brain hormone, ecdysone and the like, has high medicinal value and salty taste, is warm and belongs to the liver and kidney channels, and scientific research shows that: the male silkworm moth contains rich active substances, rich androgen and obvious effect of enhancing human body immunity and sexual function, and contains a plurality of components such as cytochrome C, vitamin B12, nicotinic acid, alpha-ecdysone and B-ecdysone, wherein the content of the androgen: has obvious effect of enhancing the immunity and the sexual function of the human body. Brain hormone: male silkworm moth secretes a large amount of brain hormone from brain nerve cells in the adult stage, can promote cell growth, stimulate dermis cell division, control specific protein synthesis, have excellent health care effect on the middle-aged and the elderly people, and achieve the miraculous function of delaying senility.
Chinese patent CN103103092A discloses a silkworm male moth mulberry wine and a preparation method thereof, which is prepared by adding crystal sugar into silkworm male moth, adenophora stricta, medlar, mulberry and rice wine and naturally fermenting, and the components and the parts by weight are as follows: 5-10 parts of silkworm male moths, 5-10 parts of adenophora stricta, 10-20 parts of medlar, 10-20 parts of mulberries and 80-150 parts of rice wine; in the invention, a plurality of substances are brewed by the traditional wine brewing technology, in the preparation process of the existing male moth health-care wine, the male moth is treated by using an organic solvent to dissolve fat so as to achieve the purpose of removing the fishy smell, but the organic solvent can cause the loss of nutritional ingredients contained in the male moth, and part of processes adopt drying at 65 ℃, so that the fishy smell of the male moth cannot be completely removed, the product quality of the male moth health-care wine is influenced, and the enzyme activity of the distiller's yeast in the existing process is lower, so that the fermentation time is longer.
Disclosure of Invention
The invention aims to provide male moth health care wine and a preparation process thereof.
The technical problems to be solved by the invention are as follows:
in the existing male moth health care wine preparation process, fat dissolution is carried out on male moths by using an organic solvent to achieve the purpose of deodorization, but the organic solvent can cause loss of nutritional ingredients contained in the male moths, and part of processes adopt drying at 65 ℃, so that the fishy smell of the male moths cannot be completely removed, the product quality of the male moth health care wine is influenced, and the enzyme activity of distiller's yeast in the existing process is lower, so that the fermentation time is longer.
The purpose of the invention can be realized by the following technical scheme:
the male moth health wine is prepared from the following raw materials in parts by weight: 30-50 parts of male moth, 3-5 parts of modified lipase, 50-80 parts of glutinous rice, 100 parts of deionized water, 120 parts of distiller's yeast and 8-10 parts of distiller's yeast;
the male moth health wine is prepared by the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30-40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4-5h at the temperature of 35-40 ℃ and the rotation speed of 120-150r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 30-50min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2-3h under the conditions of the rotation speed of 100-200r/min and the temperature of 110-120 ℃, filtering to obtain a filtrate, and concentrating the filtrate until the concentration of the filtrate is 1-1.2g/mL to obtain a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 6-8 days at the temperature of 15-18 ℃, filtering to remove filter substances to obtain first base wine, distilling the first base wine at the temperature of 78-90 ℃ for one time to obtain second base wine with the alcohol concentration of 18-20 v/v%, and distilling the second base wine again to obtain male moth health wine with the alcohol concentration of 45-50 v/v%.
Further, the modified lipase is prepared by the following steps:
step B1: putting the moso bamboos into a crusher to be crushed, sieving the moso bamboos by a sieve with 80-100 meshes, soaking the crushed moso bamboos into a hydrochloric acid solution, stirring the mixture for 10-15 hours under the condition that the rotation speed is 100-150r/min, filtering the mixture to remove the hydrochloric acid solution, soaking the treated moso bamboos into a sodium hydroxide solution, and continuously stirring the mixture for 3-5 hours to prepare alkaline bamboo fibers;
step B2: adding the alkaline bamboo fiber prepared in the step B1, a hydrogen peroxide solution and deionized water into a reaction kettle, stirring for 5-8min at the rotation speed of 100-150r/min and the temperature of 80-85 ℃, filtering to remove filtrate, washing a filter cake for 5-8 times by using the deionized water, washing for 3-5min each time, and drying at the temperature of 70-75 ℃ to obtain hydroxylated bamboo fiber;
step B3: dissolving lipase in 0.03 phosphate buffer solution, centrifuging for 3-5min at the rotation speed of 10000-11000r/min to obtain supernatant, mixing the supernatant with the hydroxylated bamboo fiber prepared in the step B2, oscillating for 3-4h by a shaking table at the rotation speed of 120-150r/min and the temperature of 30-35 ℃, adding glutaraldehyde solution, and continuously shaking for 2-3h to prepare lipase stationary liquid;
step B4: adding concentrated sulfuric acid into a reaction kettle, stirring at the rotation speed of 150-200r/min, adding graphite powder, stirring for 3-5min, adding potassium permanganate, continuously stirring at 30-35 ℃ for 3-4h, filtering to remove filtrate, keeping the temperature of a filter cake at 800 ℃ at 700-50 ℃ for 30-50s, adding methyl pyrrolidone, and performing ultrasonic treatment at the frequency of 40-50kHz and the temperature of 35-40 ℃ for 5-8h to obtain nano graphite;
step B5: adding manganese chloride, magnesium chloride, potassium chloride and deionized water into a reaction kettle, stirring until the manganese chloride, the magnesium chloride and the potassium chloride are completely dissolved, adding the nano graphite prepared in the step B4, stirring for 15-20h at the rotation speed of 300-500r/min and the temperature of 25-30 ℃, filtering to remove filtrate, adding the filter cake into the lipase stationary liquid prepared in the step B3, carrying out ultrasonic treatment for 1-2h at the frequency of 1.5-3MHz, filtering to remove the filtrate, and carrying out heat preservation for 3-5h at the temperature of 1-3 ℃ to prepare the modified lipase.
Further, the concentration of the hydrochloric acid solution in the step B1 is 0.1-0.3mol/L, and the mass fraction of the sodium hydroxide solution is 5-8%.
Further, the dosage ratio of the alkaline bamboo fibers, the hydrogen peroxide solution and the deionized water in the step B2 is 1g: 2mL of: 9mL, and the mass fraction of the hydrogen peroxide solution is 25-30%.
Further, the pH value of the phosphate buffer solution in the step B3 is 7, and the ratio of the amount of the supernatant to the amount of the hydroxylated bamboo fiber is 2 mL: 5g, the dosage of the glutaraldehyde solution is 5-8% of the mass sum of the supernatant and the hydroxylated bamboo fiber, and the mass fraction of the glutaraldehyde solution is 1-3%.
Further, the use amount ratio of the concentrated sulfuric acid, the graphite powder and the potassium permanganate in the step B4 is 20 mL: 1g: 3g, the mass fraction of concentrated sulfuric acid is 75-80%, and the dosage of a filter cake and methyl pyrrolidone is 1g:1 mL.
Further, the using amount ratio of the manganese chloride, the magnesium chloride, the potassium chloride, the deionized water and the nano graphite in the step B5 is 1g:1g: 1g: 20mL of: 8g, filter cake and lipase stationary liquid 1g: 25 mL.
Further, the distiller's yeast is prepared by the following steps:
step C1: inoculating rhizozyme in PDA culture, and culturing at 25-30 deg.C for 3-5 days to obtain rhizozyme flora;
step C2: adding the rhizozyme flora prepared in the step C1 into a triangular flask and adding normal saline under the aseptic condition, oscillating for 8-10min under the condition that the rotating speed is 100-120r/min, and filtering until the concentration of spores in the filtrate is 105-107Per mL;
step C3: adding ethyl methanesulfonate into a phosphate buffer solution with the pH value of 7.2-7.5, mixing to obtain a mixed solution, adding the filtrate obtained in the step C2 into the mixed solution, stirring until the mixed solution is uniformly mixed, oscillating for 3-5min under the conditions of the rotating speed of 80-100r/min and the temperature of 28-30 ℃, adding a normal saline solution and a sodium thiosulfate solution, centrifuging under the conditions of the rotating speed of 8000-10000r/min to obtain the once-mutagenized root enzyme, and culturing the once-mutagenized root enzyme for 3-5 days to obtain a once-mutagenized root enzyme flora;
step C4: and C2 is repeated on the once mutagenized root enzyme flora prepared in the step C3 to obtain filtrate, the filtrate is irradiated for 8-10min under the conditions that the power is 15-20W and the irradiation distance is 30-35cm, and the secondarily mutagenized root enzyme is cultured for 3-5 days to obtain the distiller's yeast.
Further, the preparation process of the male moth health care wine specifically comprises the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30-40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4-5h at the temperature of 35-40 ℃ and the rotation speed of 120-150r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 30-50min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2-3h under the conditions of the rotation speed of 100-200r/min and the temperature of 110-120 ℃, filtering to obtain a filtrate, and concentrating the filtrate until the concentration of the filtrate is 1-1.2g/mL to obtain a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 6-8 days at the temperature of 15-18 ℃, filtering to remove filter substances to obtain first base wine, distilling the first base wine at the temperature of 78-90 ℃ for one time to obtain second base wine with the alcohol concentration of 18-20 v/v%, and distilling the second base wine again to obtain male moth health wine with the alcohol concentration of 45-50 v/v%.
The invention has the beneficial effects that: the invention prepares a modified lipase in the process of preparing a male moth health care wine, the modified lipase takes bamboo fiber as a carrier, the bamboo fiber is treated to remove hydrochloric acid soluble substances on the surface of the bamboo fiber, alkaline bamboo fiber is prepared by treating with sodium hydroxide solution, the alkaline bamboo fiber is further treated with hydrogen peroxide to prepare hydroxylated bamboo fiber, the hydroxylation treatment ensures that the surface of the bamboo fiber contains a large amount of active group hydroxyl, the lipase is dissolved in 0.03 phosphate buffer solution, and the bamboo fiber is soaked in the phosphate buffer solution for shaking table oscillation, so that the lipase is fixed on the surface of the bamboo fiber, when the lipolysis of the prepared modified lipase is finished, the modified lipase can be quickly separated from reaction liquid, the modified lipase can be repeatedly used, the treatment cost of the male moth is greatly reduced, compared with the treatment with an organic solvent, other beneficial components in the male moth are not lost, the method prevents the waste of materials, simultaneously has better removal effect compared with the prior art for removing the fishy smell, improves the product quality of the health care wine, and crosslinks the nano graphite containing a large amount of manganese ions, magnesium ions and potassium ions with the lipase stationary liquid, so that the modified lipase can release the manganese ions, the magnesium ions and the potassium ions when in use, further increases the activity of the enzyme, and improves the decomposition rate of male moth fat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The male moth health wine is prepared from the following raw materials in parts by weight: 30 parts of male moths, 3 parts of modified lipase, 50 parts of sticky rice, 100 parts of deionized water and 8 parts of distiller's yeast;
the male moth health wine is prepared by the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4 hours at the temperature of 35 ℃ and the rotating speed of 120r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 30min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2h at the rotation speed of 100r/min and the temperature of 110 ℃, filtering to obtain a filtrate, concentrating the filtrate until the concentration of the filtrate is 1g/mL, and preparing a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 6 days at the temperature of 15 ℃, filtering to remove filter substances to obtain first base liquor, distilling the first base liquor for one time at the temperature of 78 ℃ to obtain second base liquor with the alcohol concentration of 18 v/v%, and distilling the second base liquor again to obtain the male moth health-care wine with the alcohol concentration of 45 v/v%.
The modified lipase is prepared by the following steps:
step B1: putting the moso bamboos into a grinder for grinding, sieving the moso bamboos by a 80-mesh sieve, soaking the ground moso bamboos into a hydrochloric acid solution, stirring the mixture for 10 hours at the rotation speed of 100r/min, filtering the mixture to remove the hydrochloric acid solution, soaking the treated moso bamboos into a sodium hydroxide solution, and continuously stirring the mixture for 3 hours to obtain alkaline bamboo fibers;
step B2: adding the alkaline bamboo fiber prepared in the step B1, a hydrogen peroxide solution and deionized water into a reaction kettle, stirring for 5min at the rotation speed of 100r/min and the temperature of 80 ℃, filtering to remove filtrate, washing a filter cake for 5 times by using deionized water, washing for 3min each time, and drying at the temperature of 70 ℃ to obtain hydroxylated bamboo fiber;
step B3: dissolving lipase in 0.03 phosphate buffer solution, centrifuging for 3min at the rotation speed of 10000r/min to obtain supernatant, mixing the supernatant with the hydroxylated bamboo fiber prepared in the step B2, oscillating for 3h at the rotation speed of 120r/min and the temperature of 30 ℃ in a shaker, adding glutaraldehyde solution, and continuously shaking for 2h to obtain lipase stationary liquid;
step B4: adding concentrated sulfuric acid into a reaction kettle, stirring and adding graphite powder under the condition that the rotating speed is 150r/min, stirring for 3min, adding potassium permanganate, stirring for 3h under the condition that the temperature is 30 ℃, filtering to remove filtrate, keeping the temperature of a filter cake at 700 ℃ for 30s, adding methyl pyrrolidone, and carrying out ultrasonic treatment for 5h under the conditions that the frequency is 40kHz and the temperature is 35 ℃ to prepare nano graphite;
step B5: adding manganese chloride, magnesium chloride, potassium chloride and deionized water into a reaction kettle, stirring until the manganese chloride, the magnesium chloride and the potassium chloride are completely dissolved, adding the nano graphite prepared in the step B4, stirring for 15 hours at the rotation speed of 300r/min and the temperature of 25 ℃, filtering to remove filtrate, adding a filter cake into the lipase stationary liquid prepared in the step B3, carrying out ultrasonic treatment for 1 hour at the frequency of 1.5MHz, filtering to remove the filtrate, and carrying out heat preservation for 3 hours at the temperature of 1 ℃ on the filter cake to prepare the modified lipase.
The distiller's yeast is prepared by the following steps:
step C1: inoculating rhizozyme in PDA culture, and culturing at 25 deg.C for 3 days to obtain rhizozyme flora;
step C2: adding the rhizozyme flora prepared in the step C1 into a triangular flask under the aseptic condition, and addingAdding physiological saline, oscillating at 100r/min for 8min, and filtering until the spore concentration in the filtrate is 105Per mL;
step C3: adding ethyl methanesulfonate into a phosphate buffer solution with the pH value of 7.2, mixing to obtain a mixed solution, adding the filtrate obtained in the step C2 into the mixed solution, stirring until the mixed solution is uniformly mixed, oscillating for 3min at the rotation speed of 80r/min and the temperature of 28 ℃, adding a normal saline solution and a sodium thiosulfate solution, centrifuging at the rotation speed of 8000r/min to obtain once-mutagenized root enzymes, and culturing the once-mutagenized root enzymes for 3 days to obtain a once-mutagenized root enzyme flora;
step C4: and C2 is repeated on the once mutagenized root enzyme flora prepared in the step C3 to obtain filtrate, the filtrate is irradiated for 8min under the conditions that the power is 15W and the irradiation distance is 30cm, and the secondarily mutagenized root enzyme is cultured for 3 days to obtain the distiller's yeast.
Example 2
The male moth health wine is prepared from the following raw materials in parts by weight: 40 parts of male moths, 4 parts of modified lipase, 65 parts of sticky rice, 110 parts of deionized water and 9 parts of distiller's yeast;
the male moth health wine is prepared by the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30-40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4.5 hours at the temperature of 38 ℃ and the rotating speed of 135r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 40min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2.5h at the rotation speed of 150r/min and the temperature of 115 ℃, filtering to obtain a filtrate, concentrating the filtrate until the concentration of the filtrate is 1.1g/mL, and preparing a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 7 days at the temperature of 16 ℃, filtering to remove filter substances to obtain first base liquor, distilling the first base liquor for one time at the temperature of 85 ℃ to obtain second base liquor with the alcohol concentration of 19 v/v%, and distilling the second base liquor again to obtain the male moth health-care wine with the alcohol concentration of 48 v/v%.
The modified lipase is prepared by the following steps:
step B1: putting the moso bamboos into a grinder for grinding, sieving by a 90-mesh sieve, soaking the ground moso bamboos in a hydrochloric acid solution, stirring for 13 hours at the rotation speed of 130r/min, filtering to remove the hydrochloric acid solution, soaking the treated moso bamboos in a sodium hydroxide solution, and continuously stirring for 4 hours to obtain alkaline bamboo fibers;
step B2: adding the alkaline bamboo fiber prepared in the step B1, a hydrogen peroxide solution and deionized water into a reaction kettle, stirring for 6min at the rotating speed of 130r/min and the temperature of 83 ℃, filtering to remove filtrate, washing a filter cake for 6 times by using deionized water, washing for 4min each time, and drying at the temperature of 73 ℃ to obtain hydroxylated bamboo fiber;
step B3: dissolving lipase in 0.03 phosphate buffer solution, centrifuging for 4min at the rotation speed of 10500r/min to obtain supernatant, mixing the supernatant with the hydroxylated bamboo fiber prepared in the step B2, oscillating for 3.5h at the rotation speed of 130r/min and the temperature of 33 ℃ in a shaker, adding glutaraldehyde solution, and continuously shaking for 2.5h to obtain lipase stationary liquid;
step B4: adding concentrated sulfuric acid into a reaction kettle, stirring and adding graphite powder under the condition that the rotating speed is 180r/min, stirring for 4min, adding potassium permanganate, continuously stirring for 3.5h under the condition that the temperature is 33 ℃, filtering to remove filtrate, keeping the temperature of a filter cake at 750 ℃ for 40s, adding methyl pyrrolidone, and performing ultrasonic treatment for 6h under the conditions that the frequency is 45kHz and the temperature is 38 ℃ to prepare nano graphite;
step B5: adding manganese chloride, magnesium chloride, potassium chloride and deionized water into a reaction kettle, stirring until the manganese chloride, the magnesium chloride and the potassium chloride are completely dissolved, adding the nano graphite prepared in the step B4, stirring for 18 hours at the rotation speed of 400r/min and the temperature of 28 ℃, filtering to remove filtrate, adding a filter cake into the lipase stationary liquid prepared in the step B3, carrying out ultrasonic treatment for 1.5 hours at the frequency of 2MHz, filtering to remove the filtrate, and carrying out heat preservation for 4 hours at the temperature of 2 ℃ on the filter cake to prepare the modified lipase.
The distiller's yeast is prepared by the following steps:
step C1: inoculating rhizozyme in PDA culture, and culturing at 28 deg.C for 4 days to obtain rhizozyme flora;
step C2: adding the rhizozyme flora prepared in the step C1 into a triangular flask and adding normal saline under the aseptic condition, oscillating for 9min under the condition that the rotating speed is 110r/min, and filtering until the concentration of spores in the filtrate is 106Per mL;
step C3: adding ethyl methanesulfonate into a phosphate buffer solution with the pH value of 7.3, mixing to obtain a mixed solution, adding the filtrate obtained in the step C2 into the mixed solution, stirring until the mixed solution is uniformly mixed, oscillating for 4min at the rotation speed of 90r/min and the temperature of 29 ℃, adding a normal saline solution and a sodium thiosulfate solution, centrifuging at the rotation speed of 9000r/min to obtain once-mutagenized root enzymes, and culturing the once-mutagenized root enzymes for 4 days to obtain a once-mutagenized root enzyme flora;
step C4: and C2 is repeated on the once mutagenized root enzyme flora prepared in the step C3 to obtain filtrate, the filtrate is irradiated for 9min under the conditions that the power is 18W and the irradiation distance is 33cm to obtain secondary mutagenized root enzyme, and the secondary mutagenized root enzyme is cultured for 4 days to obtain the distiller's yeast.
Example 3
The male moth health wine is prepared from the following raw materials in parts by weight: 50 parts of male moths, 5 parts of modified lipase, 80 parts of sticky rice, 120 parts of deionized water and 10 parts of distiller's yeast;
the male moth health wine is prepared by the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 5 hours at the temperature of 40 ℃ and the rotating speed of 150r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 50min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 3h at the rotation speed of 200r/min and the temperature of 120 ℃, filtering to obtain a filtrate, concentrating the filtrate until the concentration of the filtrate is 1.2g/mL, and preparing a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 8 days at the temperature of 18 ℃, filtering to remove filter substances to obtain first base liquor, distilling the first base liquor for one time at the temperature of 90 ℃ to obtain second base liquor with the alcohol concentration of 20 v/v%, and distilling the second base liquor again to obtain the male moth health-care wine with the alcohol concentration of 50 v/v%.
The modified lipase is prepared by the following steps:
step B1: putting the moso bamboos into a grinder for grinding, sieving the moso bamboos by a 100-mesh sieve, soaking the ground moso bamboos into a hydrochloric acid solution, stirring for 15 hours at the rotation speed of 150r/min, filtering to remove the hydrochloric acid solution, soaking the treated moso bamboos into a sodium hydroxide solution, and continuously stirring for 5 hours to obtain alkaline bamboo fibers;
step B2: adding the alkaline bamboo fiber prepared in the step B1, a hydrogen peroxide solution and deionized water into a reaction kettle, stirring for 8min at the rotating speed of 150r/min and the temperature of 85 ℃, filtering to remove filtrate, washing a filter cake for 8 times by using deionized water, washing for 5min each time, and drying at the temperature of 75 ℃ to obtain hydroxylated bamboo fiber;
step B3: dissolving lipase in 0.03 phosphate buffer solution, centrifuging for 5min at the rotation speed of 11000r/min to obtain supernatant, mixing the supernatant with the hydroxylated bamboo fiber prepared in the step B2, oscillating for 4h at the rotation speed of 150r/min and the temperature of 35 ℃ in a shaker, adding glutaraldehyde solution, and continuously shaking for 3h to obtain lipase stationary liquid;
step B4: adding concentrated sulfuric acid into a reaction kettle, stirring and adding graphite powder under the condition that the rotating speed is 200r/min, stirring for 5min, adding potassium permanganate, stirring for 4h under the condition that the temperature is 35 ℃, filtering to remove filtrate, keeping the temperature of a filter cake at 800 ℃ for 50s, adding methyl pyrrolidone, and carrying out ultrasonic treatment for 8h under the conditions that the frequency is 50kHz and the temperature is 40 ℃ to prepare nano graphite;
step B5: adding manganese chloride, magnesium chloride, potassium chloride and deionized water into a reaction kettle, stirring until the manganese chloride, the magnesium chloride and the potassium chloride are completely dissolved, adding the nano graphite prepared in the step B4, stirring for 20 hours at the rotation speed of 500r/min and the temperature of 30 ℃, filtering to remove filtrate, adding a filter cake into the lipase stationary liquid prepared in the step B3, carrying out ultrasonic treatment for 2 hours at the frequency of 3MHz, filtering to remove the filtrate, and carrying out heat preservation for 5 hours at the temperature of 3 ℃ on the filter cake to prepare the modified lipase.
The distiller's yeast is prepared by the following steps:
step C1: inoculating rhizozyme in PDA culture, and culturing at 30 deg.C for 5 days to obtain rhizozyme flora;
step C2: adding the rhizozyme flora prepared in the step C1 into a triangular flask and adding normal saline under the aseptic condition, oscillating for 10min under the condition that the rotating speed is 120r/min, and filtering until the concentration of spores in the filtrate is 107Per mL;
step C3: adding ethyl methanesulfonate into a phosphate buffer solution with the pH value of 7.5, mixing to obtain a mixed solution, adding the filtrate obtained in the step C2 into the mixed solution, stirring until the mixed solution is uniformly mixed, oscillating for 5min at the rotation speed of 100r/min and the temperature of 30 ℃, adding physiological saline and a sodium thiosulfate solution, centrifuging at the rotation speed of 10000r/min to obtain once-mutagenized root enzymes, and culturing the once-mutagenized root enzymes for 5 days to obtain a once-mutagenized root enzyme flora;
step C4: and C2 is repeated on the once mutagenized root enzyme flora prepared in the step C3 to obtain filtrate, the filtrate is subjected to secondary mutagenic root enzyme which is subjected to ultraviolet irradiation for 10min under the conditions that the power is 20W and the irradiation distance is 35cm, and the secondary mutagenic root enzyme is cultured for 5 days to obtain the distiller's yeast.
Comparative example
The comparative example is a common male moth health care wine preparation process in the market.
The results of comparing the processes for preparing the male moth health care wine according to the examples 1 to 3 and the comparative example are shown in the following table 1;
TABLE 1
From the above table 1, it can be seen that the activity of the koji enzyme used in the process for preparing the male moth health care wine in examples 1-3 is 4350-.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (9)
1. A male moth health wine is characterized in that: the feed is prepared from the following raw materials in parts by weight: 30-50 parts of male moth, 3-5 parts of modified lipase, 50-80 parts of glutinous rice, 100 parts of deionized water, 120 parts of distiller's yeast and 8-10 parts of distiller's yeast;
the male moth health wine is prepared by the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30-40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4-5h at the temperature of 35-40 ℃ and the rotation speed of 120-150r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 30-50min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2-3h under the conditions of the rotation speed of 100-200r/min and the temperature of 110-120 ℃, filtering to obtain a filtrate, and concentrating the filtrate until the concentration of the filtrate is 1-1.2g/mL to obtain a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 6-8 days at the temperature of 15-18 ℃, filtering to remove filter substances to obtain first base wine, distilling the first base wine at the temperature of 78-90 ℃ for one time to obtain second base wine with the alcohol concentration of 18-20 v/v%, and distilling the second base wine again to obtain male moth health wine with the alcohol concentration of 45-50 v/v%.
2. The male moth health care wine of claim 1, which is characterized in that: the modified lipase is prepared by the following steps:
step B1: putting the moso bamboos into a crusher to be crushed, sieving the moso bamboos by a sieve with 80-100 meshes, soaking the crushed moso bamboos into a hydrochloric acid solution, stirring the mixture for 10-15 hours under the condition that the rotation speed is 100-150r/min, filtering the mixture to remove the hydrochloric acid solution, soaking the treated moso bamboos into a sodium hydroxide solution, and continuously stirring the mixture for 3-5 hours to prepare alkaline bamboo fibers;
step B2: adding the alkaline bamboo fiber prepared in the step B1, a hydrogen peroxide solution and deionized water into a reaction kettle, stirring for 5-8min at the rotation speed of 100-150r/min and the temperature of 80-85 ℃, filtering to remove filtrate, washing a filter cake for 5-8 times by using the deionized water, washing for 3-5min each time, and drying at the temperature of 70-75 ℃ to obtain hydroxylated bamboo fiber;
step B3: dissolving lipase in 0.03 phosphate buffer solution, centrifuging for 3-5min at the rotation speed of 10000-11000r/min to obtain supernatant, mixing the supernatant with the hydroxylated bamboo fiber prepared in the step B2, oscillating for 3-4h by a shaking table at the rotation speed of 120-150r/min and the temperature of 30-35 ℃, adding glutaraldehyde solution, and continuously shaking for 2-3h to prepare lipase stationary liquid;
step B4: adding concentrated sulfuric acid into a reaction kettle, stirring at the rotation speed of 150-200r/min, adding graphite powder, stirring for 3-5min, adding potassium permanganate, continuously stirring at 30-35 ℃ for 3-4h, filtering to remove filtrate, keeping the temperature of a filter cake at 800 ℃ at 700-50 ℃ for 30-50s, adding methyl pyrrolidone, and performing ultrasonic treatment at the frequency of 40-50kHz and the temperature of 35-40 ℃ for 5-8h to obtain nano graphite;
step B5: adding manganese chloride, magnesium chloride, potassium chloride and deionized water into a reaction kettle, stirring until the manganese chloride, the magnesium chloride and the potassium chloride are completely dissolved, adding the nano graphite prepared in the step B4, stirring for 15-20h at the rotation speed of 300-500r/min and the temperature of 25-30 ℃, filtering to remove filtrate, adding the filter cake into the lipase stationary liquid prepared in the step B3, carrying out ultrasonic treatment for 1-2h at the frequency of 1.5-3MHz, filtering to remove the filtrate, and carrying out heat preservation for 3-5h at the temperature of 1-3 ℃ to prepare the modified lipase.
3. The male moth health care wine of claim 2, which is characterized in that: the concentration of the hydrochloric acid solution in the step B1 is 0.1-0.3mol/L, and the mass fraction of the sodium hydroxide solution is 5-8%.
4. The male moth health care wine of claim 2, which is characterized in that: the dosage ratio of the alkaline bamboo fiber, the hydrogen peroxide solution and the deionized water in the step B2 is 1g: 2mL of: 9mL, and the mass fraction of the hydrogen peroxide solution is 25-30%.
5. The male moth health care wine of claim 2, which is characterized in that: the pH value of the phosphate buffer solution in the step B3 is 7, and the dosage ratio of the supernatant to the hydroxylated bamboo fiber is 2 mL: 5g, the dosage of the glutaraldehyde solution is 5-8% of the mass sum of the supernatant and the hydroxylated bamboo fiber, and the mass fraction of the glutaraldehyde solution is 1-3%.
6. The male moth health care wine of claim 2, which is characterized in that: the dosage ratio of the concentrated sulfuric acid, the graphite powder and the potassium permanganate in the step B4 is 20 mL: 1g: 3g, the mass fraction of concentrated sulfuric acid is 75-80%, and the dosage of a filter cake and methyl pyrrolidone is 1g:1 mL.
7. The male moth health care wine of claim 2, which is characterized in that: the using amount ratio of the manganese chloride, the magnesium chloride, the potassium chloride, the deionized water and the nano graphite in the step B5 is 1g:1g: 1g: 20mL of: 8g, filter cake and lipase stationary liquid 1g: 25 mL.
8. The male moth health care wine of claim 1, which is characterized in that: the distiller's yeast is prepared by the following steps:
step C1: inoculating rhizozyme in PDA culture, and culturing at 25-30 deg.C for 3-5 days to obtain rhizozyme flora;
step C2: adding the rhizozyme flora prepared in the step C1 into a triangular flask and adding normal saline under the aseptic condition, wherein the rotating speed is 100-Oscillating for 8-10min, and filtering until the spore concentration in the filtrate is 105-107Per mL;
step C3: adding ethyl methanesulfonate into a phosphate buffer solution with the pH value of 7.2-7.5, mixing to obtain a mixed solution, adding the filtrate obtained in the step C2 into the mixed solution, stirring until the mixed solution is uniformly mixed, oscillating for 3-5min under the conditions of the rotating speed of 80-100r/min and the temperature of 28-30 ℃, adding a normal saline solution and a sodium thiosulfate solution, centrifuging under the conditions of the rotating speed of 8000-10000r/min to obtain the once-mutagenized root enzyme, and culturing the once-mutagenized root enzyme for 3-5 days to obtain a once-mutagenized root enzyme flora;
step C4: and C2 is repeated on the once mutagenized root enzyme flora prepared in the step C3 to obtain filtrate, the filtrate is irradiated for 8-10min under the conditions that the power is 15-20W and the irradiation distance is 30-35cm, and the secondarily mutagenized root enzyme is cultured for 3-5 days to obtain the distiller's yeast.
9. The preparation process of the male moth health care wine as claimed in claim 1, which is characterized in that: the method specifically comprises the following steps:
step A1: after descaling and unhairing, cleaning male moths, and drying the male moths at the temperature of 30-40 ℃ for later use after cleaning;
step A2: crushing the male moths treated in the step A1 to obtain male moth powder, adding the male moth powder into deionized water, stirring to obtain a mixed solution, adding modified lipase into the mixed solution, adding a sodium hydroxide solution until the pH value of the mixed solution is 7.5, and carrying out table shaking reaction for 4-5h at the temperature of 35-40 ℃ and the rotation speed of 120-150r/min to obtain a reaction solution;
step A3: filtering the reaction liquid prepared in the step A2, reserving a filter cake for later use, standing the filtrate for 30-50min, removing an organic phase to obtain a water phase, mixing the filter cake and the water phase, heating and refluxing for 2-3h under the conditions of the rotation speed of 100-200r/min and the temperature of 110-120 ℃, filtering to obtain a filtrate, and concentrating the filtrate until the concentration of the filtrate is 1-1.2g/mL to obtain a male moth concentrate;
step A4: stirring glutinous rice, concentrated solution and deionized water until the materials are uniformly mixed, adding distiller's yeast, fermenting for 6-8 days at the temperature of 15-18 ℃, filtering to remove filter substances to obtain first base wine, distilling the first base wine at the temperature of 78-90 ℃ for one time to obtain second base wine with the alcohol concentration of 18-20 v/v%, and distilling the second base wine again to obtain male moth health wine with the alcohol concentration of 45-50 v/v%.
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Citations (9)
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