CN112094708A - Blood sugar reducing ginseng rice wine and preparation method thereof - Google Patents
Blood sugar reducing ginseng rice wine and preparation method thereof Download PDFInfo
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- CN112094708A CN112094708A CN201910524156.2A CN201910524156A CN112094708A CN 112094708 A CN112094708 A CN 112094708A CN 201910524156 A CN201910524156 A CN 201910524156A CN 112094708 A CN112094708 A CN 112094708A
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- C—CHEMISTRY; METALLURGY
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- 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
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
- A61K36/424—Gynostemma
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
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- 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
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The invention discloses a blood sugar reducing ginseng rice wine which is prepared from the following raw materials in parts by weight: 200-210 parts of glutinous rice flour, 8-10 parts of ginseng, 20-22 parts of taro, 2-3 parts of butter, 24-25 parts of red wine, 1-2 parts of radix rehmanniae recen, 3-4 parts of cortex lycii radicis, 1-2 parts of propolis, 3-4 parts of gynostemma pentaphylla, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-cyclodextrin, a proper amount of high temperature resistant alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller's yeast. The ginseng is added, carbohydrate contained in the ginseng is more easily utilized by yeast, more alcohol is generated after fermentation, sticky rice and the ginseng are subjected to puffing treatment, the content of total saponins of the ginseng is improved, high-temperature resistant alpha-amylase is added, the gelatinization time can be shortened, the added tea polyphenol can avoid being polluted by bacteria in the fermentation process, the quality guarantee period of the rice wine can be prolonged, the stability of the tea polyphenol can be improved by forming an inclusion compound by the tea polyphenol and the beta-cyclodextrin, and in addition, the sugar can be reduced.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to blood sugar reducing ginseng rice wine and a preparation method thereof.
Background
The traditional rice wine is prepared by taking rice, sticky rice and other grains as raw materials, decomposing starch in the rice wine into micromolecular saccharides by using distiller's yeast after cooking, and fermenting by using yeast. With the improvement of living standard, people pay more and more attention to the nutrition and functionality of food. Ginseng is always a precious plant medicine with aftertaste nourishing and life-enhancing at home and abroad, and has various health care effects. The twin-screw extrusion technique is an economically efficient and continuous heat treatment process which simultaneously performs the original unit operations of mixing, heating, pulverizing, molding, drying, etc. in a short time, and is also utilized in the conversion of ginseng into red ginseng, thereby increasing the total saponin content of ginseng. Therefore, the ginseng is applied to the processing of the rice wine, and the double-screw extrusion technology is adopted to replace the cooking process in the traditional rice wine making process, so that the ginseng rice wine has wide application prospect.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides blood sugar reducing ginseng rice wine and a preparation method thereof.
The invention is realized by the following technical scheme:
a blood sugar reducing ginseng rice wine is prepared from the following raw materials in parts by weight:
200-210 parts of glutinous rice flour, 8-10 parts of ginseng, 20-22 parts of taro, 2-3 parts of butter, 24-25 parts of red wine, 1-2 parts of radix rehmanniae recen, 3-4 parts of cortex lycii radicis, 1-2 parts of propolis, 3-4 parts of gynostemma pentaphylla, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-cyclodextrin, a proper amount of high temperature resistant alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller's yeast.
The preparation method of the blood sugar-reducing ginseng rice wine comprises the following steps:
(1) decocting radix rehmanniae, cortex Lycii, propolis, and herba Gynostemmatis with 5-6 times of water and fire for 40-50 min,
filtering to remove residue, spray drying the filtrate to obtain powder;
(2) adding 14-15 times of water into the beta-cyclodextrin, stirring and heating to 60 ℃ to dissolve the beta-cyclodextrin to obtain a beta-cyclodextrin solution; adding 14-15 times of edible alcohol into tea polyphenols, stirring, dripping the obtained tea polyphenols solution into beta-cyclodextrin solution, stirring at 60 deg.C in dark for 4-5 hr, cooling to 22-24 deg.C, and diluting with 9-10 times of water;
(3) adding sticky rice into the material obtained in the step (2), soaking for 30 minutes, taking out, mixing and crushing with ginseng, adding water to enable the water content of the material to reach 20%, adding high-temperature-resistant alpha-amylase, feeding the obtained material into a double-screw extruder, extruding and puffing at 95 ℃, feeding the obtained material into a hot air dryer at 50 ℃, and drying for 8 hours;
(4) adding a proper amount of cold boiled water into the material obtained in the step (3), then adding yeast and distiller's yeast, uniformly stirring, fermenting at 15 ℃ for 14 days, and then squeezing and filtering to obtain rice wine;
(5) dicing the taros to obtain diced taros; putting butter into a pot, decocting with slow fire, adding diced taro, parching for 7-10 min, discharging, mixing with the materials obtained in steps (1) and (4) and the rest materials, stirring, and sterilizing.
The invention has the advantages that: the invention adds ginseng, the carbohydrate contained in the ginseng is more easily utilized by yeast, more alcohol is produced after fermentation, the invention replaces the cooking process with extrusion and expansion, the glutinous rice and the ginseng are expanded, the content of the total saponins of the ginseng is improved, the high temperature resistant alpha-amylase is added, the gelatinization time can be shortened, the added tea polyphenol can inhibit bacteria, the pollution in the fermentation process can be avoided, the quality guarantee period of the rice wine can be prolonged, and the tea polyphenol and the beta-cyclodextrin form an inclusion compound, the stability of the tea polyphenol can be improved, in addition, the invention can play the role of reducing blood sugar by matching with other traditional Chinese medicine components.
Claims (2)
1. The blood sugar reducing ginseng rice wine is characterized by being prepared from the following raw materials in parts by weight:
200-210 parts of glutinous rice flour, 8-10 parts of ginseng, 20-22 parts of taro, 2-3 parts of butter, 24-25 parts of red wine, 1-2 parts of radix rehmanniae recen, 3-4 parts of cortex lycii radicis, 1-2 parts of propolis, 3-4 parts of gynostemma pentaphylla, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-cyclodextrin, a proper amount of high temperature resistant alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller's yeast.
2. The method for preparing the blood sugar-reducing ginseng wine according to claim 1, which is characterized by comprising the following steps:
(1) decocting radix rehmanniae, cortex Lycii, propolis, and herba Gynostemmatis with 5-6 times of water and fire for 40-50 min,
filtering to remove residue, spray drying the filtrate to obtain powder;
(2) adding 14-15 times of water into the beta-cyclodextrin, stirring and heating to 60 ℃ to dissolve the beta-cyclodextrin to obtain a beta-cyclodextrin solution; adding 14-15 times of edible alcohol into tea polyphenols, stirring, dripping the obtained tea polyphenols solution into beta-cyclodextrin solution, stirring at 60 deg.C in dark for 4-5 hr, cooling to 22-24 deg.C, and diluting with 9-10 times of water;
(3) adding sticky rice into the material obtained in the step (2), soaking for 30 minutes, taking out, mixing and crushing with ginseng, adding water to enable the water content of the material to reach 20%, adding high-temperature-resistant alpha-amylase, feeding the obtained material into a double-screw extruder, extruding and puffing at 95 ℃, feeding the obtained material into a hot air dryer at 50 ℃, and drying for 8 hours;
(4) adding a proper amount of cold boiled water into the material obtained in the step (3), then adding yeast and distiller's yeast, uniformly stirring, fermenting at 15 ℃ for 14 days, and then squeezing and filtering to obtain rice wine;
(5) dicing the taros to obtain diced taros; putting butter into a pot, decocting with slow fire, adding diced taro, parching for 7-10 min, discharging, mixing with the materials obtained in steps (1) and (4) and the rest materials, stirring, and sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524156.2A CN112094708A (en) | 2019-06-18 | 2019-06-18 | Blood sugar reducing ginseng rice wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910524156.2A CN112094708A (en) | 2019-06-18 | 2019-06-18 | Blood sugar reducing ginseng rice wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112094708A true CN112094708A (en) | 2020-12-18 |
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| CN201910524156.2A Pending CN112094708A (en) | 2019-06-18 | 2019-06-18 | Blood sugar reducing ginseng rice wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022185083A1 (en) * | 2021-03-01 | 2022-09-09 | Александр ГЕРСАМИЯ | Hangover-free alcohol and process for producing same |
-
2019
- 2019-06-18 CN CN201910524156.2A patent/CN112094708A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022185083A1 (en) * | 2021-03-01 | 2022-09-09 | Александр ГЕРСАМИЯ | Hangover-free alcohol and process for producing same |
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Application publication date: 20201218 |